Cajun Salmon Cakes with Lemon-Garlic Aioli

This was a yummy recipe I made during Lent. The salmon cakes were really good and the aioli was a very nice complement.

2 T mayonnaise
2 tspn. fresh lemon juice
1/4 tspn. minced garlic

3 (6 oz) cans boneless, skinless pink salmon in water, drained
1/4 c. green onions, sliced
1/4 c. fat-free mayo
2 T. dry breadcrumbs
1 tsspn. Cajun seasoning blend
2 tsspn. Dijon mustard
1/2 c. dry breadcrumbs
1 tbspn. canola oil

Combine all ingredients for aioli in a small bowl and set aside.

Combine salmon, green onions, mayo, 2 T. breadcrumbs, Cajun seasoning and mustard in a medium bowl.

Shape salmon mixture into eight patties. Dredge patties through 1/2 c. breadcrumbs.

Heat oil in a large non-stick skillet. Cook patties, three minutes on each side or until browned on both sides and heated through.

Serve aioli over salmon.

What did the family think? These turned out very nicely. A few of the patties kind of fell apart while I was cooking them, so they didn’t come out looking very pretty, but they still tasted great. Hubby thought they were great and the boys ate fish sticks. We had some broccoli and a baguette with our fish.

Recipe from Cooking Light

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