Cajun Salad with Mackerel Cakes

25 min

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.


4 servings

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

Here's what you do...

  • 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.