Moroccan Salmon Cakes with Garlic Mayonnaise recipe

4 servings

GARLIC MAYONNAISE:

1/2 cup mayonnaise

1 clove garlic, crushed

1/8 teaspoon paprika

SALMON CAKES:

1/2 cup couscous

2/3 cup orange juice

1 (14.75 ounce) can red salmon, drained

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry

2 egg yolks, beaten

2 cloves garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon salt

3 tablespoons olive oil

In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika.

Set aside.

Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.

In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt.

Form into patties.

In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes.

Serve with garlic mayonnaise.