Cajun Salmon Cakes with Lemon-Garlic Aioli – Medford News, Weather, Sports, Breaking News

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Cajun Salmon Cakes with Lemon-Garlic Aioli Jun 11, 2014 12:00 AM A A For aioli: 2 tablespoons mayonnaise 2 teaspoons fresh lemon juice 1/4 teaspoon 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 tablespoons plus 1/2 cup dry breadcrumbs, divided 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 the salmon, onion, mayonnaise, 2 tablespoons 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 the 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.