Sunday, May 4, 2014

Wendell's Cajun Salmon Cakes

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

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.


Anonymous said...

Sounds really tasty! Where did he find that Cajun seasoning?

jalna said...

Anon, he said he got it at Foodland, but not the salt free one.

Anonymous said...

Cool...I think walmart also carries a Cajun seasoning but not salt free.

Leslie's pics said...

oooh that looks yum!! I think I'm gonna try :)

jalna said...

Les, you would loooooove it.