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Cajun Salmon Cakes and Sweet Potato Fries
Posted on 10/21/2006 in recipes
Rob will tell you that there aren't many recipes I make multiple times but this is one of my fall-back meals - doesn't take terribly long to prepare and we always love it.
Cajun Salmon Cakes with Lemon-Garlic Aioli
2 tablespoon mayonnaise - I like low-fat Miracle Whip - it's all chemicals anyway so might as well get the light version...
2 teaspoon lemon juice
1 clove garlic; minced
3 6-oz cans pink salmon, skinless boneless (I actually use the big can of wild salmon and crush the bones - adds tons of calcium and I never taste it)
1/4 cup green onion, chopped (when I don't have those, I chop onion or shallot or just leave it out)
1/4 cup mayonnaise
2 tablespoon breadcrumbs
1 teaspoon cajun seasoning blend (you can buy it or make your own blend of cayenne, garlic powder, onion powder, oregano and a little salt)
2 teaspoon Dijon mustard
1/2 cup breadcrumbs
1 tablespoon canola oil
To prepare aioli, combine first three ingredients and set aside.
To prepare cakes, combine salmon through mustard. Form into 8 equal patties and dredge in remaining breadcrumbs.
Heat oil in large skillet and cook patties 3 minuter per side or until lightly browned. Serve with aioli.
Contributor: Cooking Light
Yield: 4 servings
Preparation Time: 00:20
Spicy Sweet Potato Wedges
6 medium sweet potato; about 2 1/4 lb
2 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
Preheat to 500.
Peel potatoes and cut each into fry-sized wedges. Place in a bowl and spray with cooking spray (I use a pump sprayer with my own oil in it). Combine remaining ingredients and toss with potatoes. Arrange on a baking sheet lined with non-stick foil (I thought that stuff was a crock when I first saw it but it's invaluable for these fries).
Bake 7 minutes per side or until tender and beginning to brown.
Contributor: Cooking Light
Yield: 8 servings
Preparation Time: 00:25
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