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Cajun Salmon Cakes with Lemon-Garlic Aioli

Randy Mayor
Yield 4 servings (serving size: 2 patties and about 1 1/2 teaspoons aioli)
Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries.

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

Nutrition 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

How to Make It

  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.