Cajun Salmon Cakes with Lemon-Garlic Aioli

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

Yield: 4 servings (serving size: 2 patties and about 1 1/2 teaspoons aioli)

Ingredients

• Aioli:
• 2  tablespoons  fat-free mayonnaise
• 2  teaspoons  fresh lemon juice
• 1/4  teaspoon  bottled minced garlic
• 
  Cakes:
• 3  (6-ounce) cans skinless, boneless pink salmon in water, drained
• 1/4  cup  sliced green onions
• 1/4  cup  fat-free mayonnaise
• 2  tablespoons  dry breadcrumbs
• 1  teaspoon  Cajun seasoning blend
• 2  teaspoons  Dijon mustard
• 1/2  cup  dry breadcrumbs
• 1  tablespoon  canola oil

Preparation

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.

Nutritional Information

Calories:

254 (32% from fat)

Fat:

9.1g (sat 0.6g,mono 2.6g,poly 1.3g)

Protein:

29g

Carbohydrate:

16.3g

Fiber:

1.1g

Cholesterol:

78mg

Iron:

1.9mg

Sodium:

924mg

Calcium:

46mg