Cajunsalmoncakeswithlemongarlicaioli Recipes

CAJUN SALMON CAKES WITH LEMON-GARLIC AIOLI

Cajun Salmon Cakes With Lemon-Garlic Aioli image

I got this from CookingLight.com. Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries

Provided by Luvs 2 Cook

Categories Cajun

Time 21m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fat-free mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon bottled minced garlic
18 ounces boneless pink salmon, in water, drain can
1/4 cup sliced green onion
1/4 cup fat-free mayonnaise
2 tablespoons dry breadcrumbs
1 teaspoon cajun seasoning
2 teaspoons Dijon mustard
1/2 cup dry breadcrumbs
1 tablespoon canola oil

Steps:

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.

Nutrition Facts : Calories 267.8, Fat 9.6, SaturatedFat 1.3, Cholesterol 69.3, Sodium 418.2, Carbohydrate 16, Fiber 1.5, Sugar 3, Protein 28.2

SALMON CAKES WITH LEMON AIOLI

Salmon Cakes With Lemon Aioli image

This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 30m

Yield 8 cakes, 3-4 serving(s)

Number Of Ingredients 21

Ingredients

2 cups salmon, cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
1/2 cup dry breadcrumbs
2 -3 green onions, chopped
1 celery rib, finely chopped
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon dried dill
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 egg, slightly beaten
salt (to taste) or seasoning salt (to taste)
lemon pepper (to taste or use fresh ground black pepper)
4 tablespoons butter
2 tablespoons oil
1/2 cup mayonnaise
2 tablespoons whipping cream, unwhipped
2 tablespoons lemon juice
1 lemon, zested
1 tablespoon prepared horseradish
1 -2 minced fresh garlic clove (or to taste)
1/2-1 teaspoon dried thyme

Steps:

In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
Season with salt and lemon pepper or black pepper to taste.
Shape into 7 or 8 salmon cakes.
Melt the butter with the oil in a heavy skillet.
Brown salmon cakes on both sides (about 5 minutes per side).
Place on a dish or a serving platter lined with mixed greens.
To make the lemon aioli: mix all ingredients together.
Serve on or with the salmon cakes.
Delicious!

Nutrition Facts : Calories 595.1, Fat 50.5, SaturatedFat 16.9, Cholesterol 131.7, Sodium 760.1, Carbohydrate 32.8, Fiber 2.2, Sugar 6.8, Protein 6.2

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