The salmon cakes were great; the aioli not so much. Used a piece of fresh salmon that I had poached instead of the canned. From prior experience with fish cakes, I refrigerated them for about a half an hour after dredging them in breadcrumbs. This helps them to stick together. The flavors blended very well. Neither DH nor I cared for the aioli. It was nothing at all special. Will prepare the cakes again, but with a different sauce.
Cajun Salmon Cakes with Lemon-Garlic Aioli
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)
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Amount per serving
- Calories: 254
- Calories from fat: 32%
- Fat: 9.1g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.3g
- Protein: 29g
- Carbohydrate: 16.3g
- Fiber: 1.1g
- Cholesterol: 78mg
- Iron: 1.9mg
- Sodium: 924mg
- Calcium: 46mg
- 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
- 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.
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