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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.


  • 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 tbsp 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 tbsp olive oil, to taste


25 min




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


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