Mini Salmon Cakes with Cucumber Aioli Recipe

Name: Mini Salmon Cakes with Cucumber Aioli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings, 1 salmon cake (34 g) and 1 Tbsp. (15 mL) aioli
Ingredients: 1/2 cup finely chopped cucumber s; 6 Tbsp. Miracle Whip Calorie-Wise Spread , divided; 1/4 cup chopped fresh chives , divided; 2 tsp. zest and 1 Tbsp. juice from 1 lemon , divided; 1 skinless salmon fillet (1/2 lb./225 g), finely chopped; 2 Tbsp. dry whole wheat bread crumbs; 1 tsp. grainy Dijon mustard

Ingredients

1/2 cup finely chopped cucumber s
6 Tbsp. Miracle Whip Calorie-Wise Spread , divided
1/4 cup chopped fresh chives , divided
2 tsp. zest and 1 Tbsp. juice from 1 lemon , divided
1 skinless salmon fillet (1/2 lb./225 g), finely chopped
2 Tbsp. dry whole wheat bread crumbs
1 tsp. grainy Dijon mustard

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 8 servings, 1 salmon cake (34 g) and 1 Tbsp. (15 mL) aioli

Instructions

1. Mix cucumbers, 1/4 cup (4 Tbsp.) dressing, 1 Tbsp. chives, 1 tsp. lemon zest and 2 tsp. lemon juice until blended. Refrigerate 30 min.
2. Combine all remaining ingredients; spoon into 8 mounds, 3 inches apart, onto foil-covered baking sheet, using about 2 Tbsp. salmon mixture for each. Flatten each to 1/2-inch-thick patty.
3. Heat broiler. Broil patties, 4 inches from heat, 3 to 5 min. or until salmon cakes are done and tops are golden brown. Serve topped with cucumber mixture.

Appetizers