Moroccan Salmon Cakes With Light Garlic Mayonnaise


1/2 cup couscous
2/3 cup orange juice
1 beaten egg
4 - 3.5 oz pouches of Ready-to-Eat boneless, skinless Wild Sockeye Salmon
1 – 10oz pkg frozen chopped spinach – thawed, drained and squeezed dry 2 minced garlic cloves 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 3 tablespoons olive oil

Garlic Mayonnaise:
1/2 cup light mayonnaise
1 minced garlic clove
1/8 teaspoon paprika


In a small glass bowl, mix together the 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, wild Sockeye Salmon, drained spinach, egg, garlic, cumin, black pepper, and salt. Form into patties. 

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

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to email or mail us your favorite way to serve our wild salmon.

This is a delicious alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.

Serves 4-5.