Cajun Salmon Cakes with Lemon-Garlic Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries. Ingredients:
2 tablespoons fat-free 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 fat-free mayonnaise |
2 tablespoons dry breadcrumbs |
1 teaspoon cajun seasoning blend |
2 teaspoons dijon mustard |
1/2 cup dry breadcrumbs |
1 tablespoon canola oil |
Directions:
1. To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
2. To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty. Dredge patties in 1/2 cup breadcrumbs.
3. Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Serve aioli over salmon.
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