Ok so this is close to a shore dinner. None the less these salmon cakes will make you drool. Roasted salmon fillets are flaked and then join a fresh corn kernel, caper, and crushed cracker mixture. This salmon mixture is then folded into a mustard-lemon mayonnaise, formed into patties and pan sautéed until golden. The perfect balance of salmon, corn and binder. Don’t forget to dunk these cakes into the lemon yogurt sauce. We paired the salmon cakes with a grilled eggplant salad.  This tangy eggplant salad has grilled pieces of eggplant and onion plus diced avocado tossed in a honey Dijon vinaigrette. Just a whole bunch of delicious with these two items.

This meal is ready to warm and enjoy.

Contains dairy

Contains gluten