Salmon Cakes with Garlic Aioli

Makes 4 servings (8 salmon cakes)

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

1. To prepare aioli, combine first 3 ingredients in a small bowl; set aside.

2. 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.

3. 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 (2 cakes + 1.5 Tsp. aioli): 255 Calories, 9 g fat, 16 g carbohydrates, 30 g protein