Cajun Salmon Cakes with Lemon-Garlic Aioli

Cajun Salmon Cakes with Lemon-Garlic Aioli Recipe
Randy Mayor
Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries.

Yield:

4 servings (serving size: 2 patties and about 1 1/2 teaspoons aioli)

Recipe from

Cooking Light

Nutritional Information

Calories 254
Caloriesfromfat 32 %
Fat 9.1 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 29 g
Carbohydrate 16.3 g
Fiber 1.1 g
Cholesterol 78 mg
Iron 1.9 mg
Sodium 924 mg
Calcium 46 mg

Ingredients

Aioli:
2 tablespoons fat-free mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon bottled minced garlic
Cakes:
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

Preparation

To prepare aioli, combine first 3 ingredients in a small bowl; set aside.

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.

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.