Canned wild salmon works as inexpensive alternative

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 inexpensive alternative.

Cajun Salmon Cakes With Lemon-Garlic Aioli

For aioli:

2 tablespoons mayonnaise

2 teaspoons fresh lemon juice

1/4 teaspoon minced garlic

For cakes:

3 (6-ounce) cans pink salmon in water, drained

1/4 cup sliced green onions

1/4 cup mayonnaise

2 tablespoons PLUS 1/2 cup dry breadcrumbs, divided use

1 teaspoon salt-free Cajun seasoning blend

2 teaspoons Dijon mustard

1 tablespoon canola oil

Chopped fresh parsley

Lemon wedges

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

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

Heat a large 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.

Makes 4 servings.

Recipe adapted from Cooking Light: The Food Lover's Healthy Habits Cookbook (Oxmore House, $24.95)

Food on 07/23/2014

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