Salmon Cakes & Lemon Pea Pasta

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Servings

Prep Time

5 minutes

Cook Time

15 minutes

Ingredients

Salmon Cake Ingredients

3–4 cans salmon, drained
1 tbsp Blackstone’s Essential Seasoning
1 tbsp Dijon mustard
2 tbsp mayonnaise
1 tbsp lemon juice
1/4 cup tri-colored peppers (green, red, yellow), diced
1/4 cup green onions, finely chopped
1 tbsp shallots, diced
1 egg
1 tbsp fresh dill, chopped
1 cup panko breadcrumbs

Pasta Ingredients

Parboiled bow tie pasta
1/4 cup shallots, diced
2 cloves garlic, minced
Avocado oil
1 can coconut milk
1/2 cup frozen peas
1 lemon
Blackstone’s Essential Blend
Shredded Parmesan cheese
Parsley, for garnish
Dill, for garnish

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Directions

Combine all salmon cake ingredients in a bowl and mix thoroughly. Form the mixture into 4-oz balls, then flatten each into a patty. Refrigerate the patties for at least 30 minutes and up to 24 hours. They may also be frozen.
Preheat a well-oiled griddle to high heat. Place the salmon cakes on the griddle and cook for 3–4 minutes per side, or until each side is crisp and golden.
On another area of the griddle set to medium-low heat, add a little avocado oil along with the parboiled pasta, shallots, garlic, peas, coconut milk, Blackstone’s Essential Blend, and Parmesan cheese. Toss the mixture until the sauce is creamy and everything is well combined.
Transfer the pasta to a large serving bowl. Place the cooked salmon cakes on top, squeeze fresh lemon juice over the dish, and garnish with parsley and a sprig of dill.

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Salmon Cakes & Lemon Pea Pasta

Author

Taylor Mock

Prep Time

5 minutes

Cook Time

15 minutes

Servings

Ingredients

3–4 cans salmon, drained

1 tbsp Blackstone’s Essential Seasoning

1 tbsp Dijon mustard

2 tbsp mayonnaise

1 tbsp lemon juice

1/4 cup tri-colored peppers (green, red, yellow), diced

1/4 cup green onions, finely chopped

1 tbsp shallots, diced

1 egg

1 tbsp fresh dill, chopped

1 cup panko breadcrumbs

Parboiled bow tie pasta

1/4 cup shallots, diced

2 cloves garlic, minced

Avocado oil

1 can coconut milk

1/2 cup frozen peas

1 lemon

Blackstone’s Essential Blend

Shredded Parmesan cheese

Parsley, for garnish

Dill, for garnish

Directions

Combine all salmon cake ingredients in a bowl and mix thoroughly. Form the mixture into 4-oz balls, then flatten each into a patty. Refrigerate the patties for at least 30 minutes and up to 24 hours. They may also be frozen.

Preheat a well-oiled griddle to high heat. Place the salmon cakes on the griddle and cook for 3–4 minutes per side, or until each side is crisp and golden.

On another area of the griddle set to medium-low heat, add a little avocado oil along with the parboiled pasta, shallots, garlic, peas, coconut milk, Blackstone’s Essential Blend, and Parmesan cheese. Toss the mixture until the sauce is creamy and everything is well combined.

Transfer the pasta to a large serving bowl. Place the cooked salmon cakes on top, squeeze fresh lemon juice over the dish, and garnish with parsley and a sprig of dill.

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Salmon Cakes & Lemon Pea Pasta