Let There Be Cake Recipe
fresh catch filet, one (1) salmon cake, corn-edamame succotash, dill creme fraiche, served with spring salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Salmon Cakes
For the Corn-Edamame Succotash
For the Dill Crème Fraîche
For the Spring Salad
Method
For the Salmon Cakes
- 1
Prepare the Salmon
In a food processor, combine the fresh salmon fillet and pulse until finely chopped but not pureed.
- 2
Mix Ingredients
In a large bowl, combine the chopped salmon, bread crumbs, egg, chopped green onions, dill, lemon juice, salt, and black pepper. Mix until well combined.
- 3
Form Cakes
Shape the mixture into patties, about 1/2 inch thick.
- 4
For the Corn-Edamame Succotash
- 5
Sauté Vegetables
In a skillet, heat olive oil over medium heat. Add minced garlic, red bell pepper, and cook until softened, about 3-4 minutes.
- 6
Add Corn and Edamame
Stir in fresh corn kernels and edamame. Season with salt and black pepper, and cook for an additional 5 minutes until heated through.
For the Dill Crème Fraîche
- 7
Combine Ingredients
In a small bowl, mix crème fraîche, chopped dill, lemon juice, and salt to taste. Stir until well combined.
For the Spring Salad
- 8
Prepare Salad
In a large salad bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- 9
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss to combine.