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.