Cajun Salmon Cakes With Lemon-Garlic Aioli

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

• Ready In: 21 mins
• Serves: 4

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

Directions

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.
3. Dredge patties in 1/2 cup breadcrumbs.
4. 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.
5. Serve aioli over salmon.