With the price of seafood, it’s no wonder fresh fish for many families is a special-occasion meal.
There is an affordable alternative — canned wild salmon is prized for its great taste, convenience and excellent nutritional qualities.
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
For aioli:
2 Tbsp mayonnaise
2 tsp fresh lemon juice
1/4 tsp bottled minced garlic
For cakes:
3 6-ounce cans skinless boneless pink salmon in water, drained
1/4 cup sliced green onions
1/4 cup mayonnaise
2 Tbsp plus 1/2 cup dry breadcrumbs, divided
1 tsp salt-free Cajun seasoning blend
2 tsp Dijon mustard
1 Tbsp canola oil
Chopped fresh parsley
Lemon wedges
To prepare aioli, combine ingredients in a bowl and set aside.
To prepare cakes, combine salmon, onion, mayonnaise, 2 Tbsp 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 three 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).
