Salmon Cakes and Caesar Salad.

Salmon Cakes

• Yield: 2 Cakes

  • Atlantic Salmon 6oz

  • Red Bell Pepper (Small Dice) 1/4 ea

  • Green Bell Pepper (Small Dice) 1/4 ea

  • Yellow Onions (Small Dice) 1/4 ea

  • Vegan Mayo 1/4 cup

  • Dijon 1 tbsp

  • Lemon Juice 1/2 ea or 1 tbsp

  • Gluten Free Panko 1/2 cup

  • Egg 1 ea

  • Chili Lime Seasoning 1 tbsp.

  • Old Bay 1 tsp.

  • Pepper 1 tsp.

  • Avocado Oil

Caesar Dressing

• Yield: 1 cup

  • Anchovy paste or filets 2 oz.

  • Garlic Cloves 2 ea

  • Egg Yolks 3 ea

  • Dijon 1 tbsp.

  • Lemon Juice 2 tbsp.

  • Black Pepper 1/2 tsp.

  • Avocado Oil 1/2 cup + 2 tbsp

  • Vegan Parmesan 2 tbsp

1. Preheat oven to 350.

2. First make the caesar dressing, blend anchovies, garlic, egg yolk, dijon, and black pepper till smooth in a blender or vigorously whisk in a mixing bowl.

3. Add lemon juice and blend till smooth.

4. Add all oil slowly.

5. Add Parmesan at the end for light pulse then set aside.

6. Season Salmon with light salt and pepper in a mixing bowl with dash of oil.

7. Place salmon on a sheet pan and bake in the oven for 12 minutes or till 135 degrees.

8. While in the oven Sauté diced onions and peppers with a dash of avocado oil on medium heat for 3 minutes or til tender.

9. Once both salmon and vegetables are both cooked, cool them down.

10. While they are cooling down, mix remaining ingredients together.

11. When cooled fold in salmon and vegetables to mixture being sure not to break up the salmon too much. Once mixed let the mixture sit for at least 10 minutes to allow the bread crumble to soak up the moister.

12. Mold the mixture into two cakes.

13. Heat a non-stick pan to medium and add a quarter size about of avocado oil or pan spray to the pan.

14. Once heated sear each cake on both side for 1 minute to get the golden brown color.

15. Place Salmon cakes on to a sheet pan and bake for 8 minutes and serve with Fresh Chopped Romaine, Shaved Vegan Parmesan and your Homemade Caesar Dressing

16. Enjoy!