Pacific Crown Cajun Salad with Mackerel Cakes


Let the good-eating times roll! This Cajun-inspired baby greens salad with mackerel fish cakes will take you off the ordinary path. Great for lunch or a light dinner.

Cook time: 25 minutes

Serves: 4

Ingredients:

  • 3 cans Pacific Crown Mackerel in Natural 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 tbsp canola or other cooking oil

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

  • 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 tbsp olive oil, to taste

Methods:

  1. For fish cakes, combine all ingredients except cooking oil in a medium mixing bowl.

  2. Divide fish mixture into 8 equal portions and shape each portion into a patty about 1/2” thick and 2” wide.

  3. Dredge each patty in panko.

  4. Heat cooking oil in a large non-stick skillet over medium heat.

  5. Place 4 patties at a time in pan. Cook 3 minutes on each side or until browned and heated through. Repeat with remaining patties.

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

  7. Assemble desired salad greens and divide into 4 individual serving plates or bowls.

  8. Top each salad serving with 2 fish cakes.

  9. Drizzle with yogurt dressing and sprinkle with a chopped scallions.

  10. Serve immediately.

Good Luck!

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