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cajun salad with mackerel cakes

3 cans King Oscar Mackerel in Olive Oil, drained, oil reserved for salad
1/4 cup sliced scallions, 1 tbs reserved
1/4 cup fat-free mayonnaise
1 egg, beaten
1 cup panko or dry breadcrumbs (1/2 cup reserved for dredging)
1 tsp Cajun seasoning blend
2 tsp Dijon mustard
3 tbs canola or other cooking oil

Mixed baby greens or other salad lettuces as desired for 4 servings

1 cup plain yogurt
Zest and juice from one lemon
1 tsp Cajun seasoning blend
1 tsp salt
Pepper to taste
Oil reserved from drained mackerel
1-2 tbs olive oil, to taste

For fish cakes, combine all ingredients except cooking oil in a medium mixing bowl. Divide fish mixture into 8 equal portions and shape each portion into a patty about 1/2” thick and 2” wide. Dredge each patty in panko. Heat cooking oil in a large non-stick skillet over medium heat. Place 4 patties at a time in pan. Cook 3 minutes on each side or until browned and heated through. Repeat with remaining patties.

For dressing, whisk ingredients in a small bowl until combined. Use reserved mackerel oil from can to thin dressing as desired.

Assemble desired salad greens and divide into 4 individual serving plates or bowls. Top each salad serving with 2 fish cakes. Drizzle with yogurt dressing and sprinkle with a chopped scallions. Serve immediately. Serves 4.