Wendell used a recipe from the Today section in the 4/23/14 edition of the Star Advertiser to make these salmon cakes. They tasted just like crab cakes to me, and I just loooooved the lemon-garlic aioli dressing that went with it.
Cajun Salmon Cakes with Lemon-Garlic Aioli
Adapted from "Cooking Light: The Food Lover's Healthy Habits Cookbook"
3 (6-ounce cans) skinless boneless pink salmon in water, drained
1/4 c. sliced green onions
1/4 c. mayonnaise
2 tbs. plus 1/2 c. dry bread crumbs, divided
1 tsp. salt-free Cajun seasoning blend
2 tsp. Dijon mustard
1 tbs. canola oil
Aioli:
2 tbs. mayonnaise
2 tsp. fresh lemon juice
1/4 tsp. minced garlic
Combine salmon, onion, mayonnaise, 2 tbs. breadcrumbs, Cajun seasoning and mustard. Divide mixture into 8 portions; shape each into a 1/2-inch thick patty. Dredge in remaining breadcrumbs.
On medium high, heat large nonstick skillet. Add oil. Cook patties 3 minutes per side, until lightly browned and heated through.
Combine aioli ingredients. Serve over salmon.
Serves four.
5 comments:
Sounds really tasty! Where did he find that Cajun seasoning?
Anon, he said he got it at Foodland, but not the salt free one.
Cool...I think walmart also carries a Cajun seasoning but not salt free.
oooh that looks yum!! I think I'm gonna try :)
Les, you would loooooove it.
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