TO PREPARE AIOLI, COMBINE FIRST 3 INGREDIENTS IN A SMALL BOWL; SET ASIDE. TO PREPARE CAKES, COMBINE SALMON AND NEXT 5 INGREDIENTS (THROUGH MUSTARD) IN A MED. BOWL. DIVIDE SALMON MIXTURE INTO 8 EQUAL PORTIONS, SHAPING EACH PORTION INTO A (1/2" THICK) PATTY. DREDGE PATTIES IN 1/2 CUP BREADCRUMBS. HEAT OIL IN LARGE NONSTICK SKILLET OVER MED.-HIGH HEAT. PLACE PATTIES IN PAN; COOK 3 MINS. ON EACH SIDE OR UNTIL LIGHTLY BROWNED AND HEATED THROUGH. SERVE AIOLI OVER SALMON.
MORE CAJUN SEASONING COULD BE USED, CAKES WERE NOT VERY SPICY.
This recipe has been added to the following public cookbooks:
teri's,
Sarah Kitchen
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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