Directions
Prepare the Salmon Mixture
Cut the salmon into large chunks. Place 1/3 of the salmon into a food processor along with the Asiago, half of the shallot, and the Hot Mango Spicy Pepper Spread. Process until the mixture reaches a fine puree state.
Add the remaining salmon and the rest of the shallot, as well as the Charcuterie Mustard, and pulse a few times — just until the new pieces are roughly chopped into approximately 1/4-inch pieces and well combined with the initial mixture.
Form the Cakes
Transfer the salmon mixture from the food processor to a medium to large mixing bowl. Add the panko, salt, and pepper to the salmon and mix by hand to combine well.
Form into 4 cake/burger shapes and place in the fridge for at least 30 minutes and up to 3 hours to firm up.
Cook the Salmon Cakes
Heat the butter or alternative in a large, non-stick or cast-iron skillet over medium-high heat. Once hot, stir in the Pineapple + Turmeric + Achiote Hot Sauce into the butter.
Cook the Salmon Cakes for 2-3 minutes on one side, flip, and cook for another 2-3 minutes; be sure not to overcook. The salmon should be firm to the touch and golden brown. Remove from the skillet and let sit for 3-4 minutes before serving.
Serve
- Serve the salmon cakes immediately with lemon wedges, either as burgers with buns or as a standalone meal atop a bed of local farm-fresh greens.
Recipe Note
Extra dressing can be stored in a sealed mason jar in the refrigerator for up to 10 days.
