Cajun Salmon Cakes with Lemon-Garlic Aioli
With the climbing price of seafood, it's no wonder fresh fish for many families is a special-occasion meal. Prized for its great taste, convenience and excellent nutritional qualities, canned wild Alaskan salmon is an affordable alternative.
The original recipe calls for low-cholesterol canola mayonnaise, but I used regular. Serve on a bed of baby greens or roasted asparagus. Also delicious tucked in a toasted bun.
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon bottled minced garlic
3 6-ounce cans skinless boneless pink salmon in water, drained
1/4 cup sliced green onions
1/4 cup mayonnaise
2 tablespoons plus 1/2 cup dry breadcrumbs, divided
1 teaspoon salt-free Cajun seasoning blend
2 teaspoons Dijon mustard
1 tablespoon canola oil
Chopped fresh parsley
Prepare aioli: Combine ingredients in a bowl and set aside.
Prepare cakes: Combine salmon, onion, mayonnaise, 2 tablespoons breadcrumbs, Cajun seasoning and mustard in a medium bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining breadcrumbs.
Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Cook patties 3 minutes on each side or until lightly browned and heated through.
Serve aioli over salmon. Garnish with parsley and lemon wedges, if desired.
-- Adapted from "Cooking Light: The Food Lover's Healthy Habits Cookbook" (Oxmore House, $24.95)
Gretchen McKay: firstname.lastname@example.org, 412-263-1419 or on Twitter @gtmckay. First Published April 2, 2014 12:00 AM