Cajun salmon cakes with lemon-garlic aioli


With the climbing price of seafood, it’s no wonder fresh fish for many families is a special-occasion meal. Prized for its great taste, convenience and excellent nutritional qualities, canned wild Alaskan salmon is an affordable alternative.

The original recipe calls for low-cholesterol canola mayonnaise, but I used regular. Serve on a bed of baby greens or roasted asparagus. Also delicious tucked in a toasted bun.

Cajun salmon cakes with lemon-garlic aioli

Serves: 4

Ingredients

For aioli:

2 tablespoons mayonnaise

2 teaspoons fresh lemon juice

1/4 teaspoon bottled minced garlic

For cakes:

Three 6-ounce cans skinless boneless pink salmon in water, drained

1/4 cup sliced green onions

1/4 cup mayonnaise

2 tablespoons plus 1/2 cup dry breadcrumbs, divided

1 teaspoon salt-free Cajun seasoning blend

2 teaspoons Dijon mustard

1 tablespoon canola oil

Chopped fresh parsley

Lemon wedges

Directions

Prepare aioli: Combine ingredients in a bowl and set aside.

Prepare cakes: Combine salmon, onion, mayonnaise, 2 tablespoons breadcrumbs, Cajun seasoning and mustard in a medium bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining breadcrumbs.

Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Cook patties 3 minutes on each side or until lightly browned and heated through.

Serve aioli over salmon. Garnish with parsley and lemon wedges, if desired.

Adapted from “Cooking Light: The Food Lover’s Healthy Habits Cookbook” (Oxmore House, $24.95)