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 inexpensive alternative.
Cajun Salmon Cakes With Lemon-Garlic Aioli
For aioli:
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon minced garlic
For cakes:
3 (6-ounce) cans pink salmon in water, drained
1/4 cup sliced green onions
1/4 cup mayonnaise
2 tablespoons PLUS 1/2 cup dry breadcrumbs, divided use
1 teaspoon salt-free Cajun seasoning blend
2 teaspoons Dijon mustard
1 tablespoon canola oil
Chopped fresh parsley
Lemon wedges
Prepare aioli: Combine ingredients in a bowl and set aside.
Prepare cakes: Combine salmon, onion, mayonnaise, 2 tablespoons of the breadcrumbs, the Cajun seasoning and mustard in a medium bowl and mix well. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining breadcrumbs.
Heat a large 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.
Makes 4 servings.
Recipe adapted from Cooking Light: The Food Lover's Healthy Habits Cookbook (Oxmore House, $24.95)
Food on 07/23/2014