Moroccan Salmon Cakes With Light Garlic Mayonnaise
Salmon, cous cous and spinach cakes served with a garlic mayonnaise
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4-5 | Fresh Salmon | Main,Savoury | Fry | 30 mins to 1 hour |
Ingredients
For the Salmon Cakes
- 1/2 cup couscous
- 2/3 cup orange juice
- 1 beaten egg
- 2 6 oz pouches of Raging River boneless, skinless wild red sockeye salmon chunks
- 1 10oz pkg frozen chopped spinach – thawed, drained and squeezed dry
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
h> For the Garlic Mayonnaise:
- 1/2 cup light mayonnaise
- 1 minced garlic clove
- 1/8 teaspoon paprika
Method
In a small glass bowl, mix together the mayonnaise, garlic, and paprika. Set aside. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water. In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg, garlic, cumin, black pepper, and salt. Form into patties. In a large skillet over medium heat, heat the olive oil and sauté patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
