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Salmon Cake Minis with Lemon-Dill Aioli

  • 16servings
  • 40minutes
  • 240calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsIron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/3 cups KRAFT Real Mayo Mayonnaise , divided

  2. 1 egg

  3. 3 green onions , sliced

  4. 2 Tbsp. finely chopped fresh parsley

  5. 2 Tbsp. GREY POUPON Dijon Mustard

  6. 1/4 tsp. ground red pepper (cayenne)

  7. 1 Tbsp. zest and 1 Tbsp. juice from

  8. 1 lemon , divided

  9. 1 lb. cooked salmon fillet , flaked

  10. 3 cloves garlic , minced

  11. 1 Tbsp. chopped fresh dill

  12. 1-1/2 cups panko bread crumbs

  13. 6 Tbsp. butter , melted

Instructions Jump to Ingredients ↑

  1. HEAT oven to 400ºF.

  2. MIX 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix remaining mayo, lemon zest, juice, garlic and dill. Refrigerate until ready to serve.

  3. COMBINE panko crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.

  4. BAKE 20 min. or until both sides are golden brown, turning after 10 min. Serve with sauce.

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