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  • Cajun Salmon Cakes with Lemon-Garlic Aioli

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  • For aioli:
    2 tablespoons mayonnaise
    2 teaspoons fresh lemon juice
    1/4 teaspoon bottled minced garlic
    For cakes:
    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
    Lemon wedges
    Prepare aioli: Combine ingredients in a bowl and set aside.
    Prepare cakes: Combine the 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 the 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.
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