Salmon Cakes with Spicy Lemon Aioli
7-9 Weight Watchers Points+
I made my salmon with Balsamic Glaze the other night and of course I had way too much salmon. But I had planned on using the left overs to experiment with some salmon cakes. Glad I did. They were better then the Balsamic Glazed Salmon. These were really really good, and very satisfying. I had them for lunch and was not hungry again until dinner. If you know me at all, that is REALLY rare. Not much fills me up, I am always hungry. The aioli sauce has quite a kick to it, you can cut back on the hot sauce, or leave it out entirely. I had the salmon cakes for lunch with the aioli, then had 1 for dinner over a big salad with balsamic dressing, both equally delicious.
The points breakdown can vary. You can make 6 cakes (3 servings) for 9 point with the aioli, 7 points with out the aioli. Or you can make 4 larger cakes and the points value would be 6 for 1 cake with or without the aioli (Can’t figure out that one folks, but it is, what it is).
For the Salmon Cakes
2 Garlic Cloves
½ medium red bell pepper, diced small
12 ounces Cooked Salmon (you could use canned)
½ cup Panko Breadcrumbs, divided
2 TBS. chopped parsley
2 diced scallions (about ¼ cup)
2 TBS Hellman’s low fat mayo
1 tsp. Dijon mustard
¼ tsp. salt
1/8 tsp. pepper
½ tsp. old bay seasoning
For the Aioli
3 TBS Hellman’s low fat mayo
Juice of 1 Lemon
1 tsp. lemon zest.
¼ tsp. Siracha or hot pepper sauce (depending on taste)
1 tsp. capers
salt to taste
Preheat your broiler. In a small skillet coated with cooking spray sauté the pepper for about 4 minutes, add garlic and sauté for another minute.
In a mixing bowl, break up your salmon into large chunks.
Add the bell pepper, garlic, and scallions.
Then add mayo, Dijon mustard, salt and pepper and mix well.
Add ¼ cup panko and parsley, stir to combine.
Form into either 6 small or 4 large patties.
Place remaining ¼ cup panko into a pie plate or shallow bowl and coat each crab cake with panko.
Place on a baking sheet sprayed with cooking spray. Lightly coat them with cooking spray.
Broil for 10 minutes total, flipping halfway through, until they are crispy and golden brown delicious
Top with Aioli Sauce
311 Calories; 15.9g fat; 2.9 Sat. Fat; 71mg Cholesterol; 13.7 Carbohydrates; 1.2g Fiber; 1.9g Sugar; 26.5g Protien.