Cajun Salmon Cakes With Lemon- Garlic Aioli |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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from cooking light. fabulous. 254 cal.per 2 salmon cakes(when using 1 tbs. canola oil, however i omitted and used cooking spray). 9.1 grams of fat, 29 g. protein, 16.3 g. carbs, Ingredients:
2 tablespoons fat-free mayonnaise |
2 teaspoons lemon juice |
1/4 teaspoon minced garlic |
18 ounces canned salmon, drained |
1/4 sliced green onion |
1/4 cup fat-free mayonnaise |
2 tablespoons breadcrumbs |
1 teaspoon cajun seasoning or 1 teaspoon creole seasoning |
2 teaspoons dijon mustard |
1/2 cup breadcrumbs |
cooking spray |
Directions:
1. combine ingredients for aioli and set aside.
2. for salmon cakes, combine the first 6 ingredients (through the mustard). shape into 8 patties. dredge in the 1/2 cup of breadcrumbs. cook over medium high heat in pan coated with cooking spray. allow 3-4 minutes cook time per side.
3. serve with aioli on top!
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