Salmon and Prawn Cakes
B.C. salmon (Sockeye or Coho),
bones removed 1 1/4 cup prawns, cooked and chopped
2 tbsp grainy mustard 1/4 cup low fat mayonnaise
1 egg 2 tbsp finely chopped fresh dill
Bake salmon on a foil lined pan at 350°F for 25 minutes (skin side down). Allow to cool. Flake salmon into a mixing bowl (the skin will stick to the foil so it’s easily removed). Add chopped prawns and dill; stir to incorporate. Mix together the mustard, egg, and mayonnaise. Stir egg mixture into salmon mixture. Scoop spoonfuls onto a parchment lined baking sheet and bake at 350°F for 30 minutes. Serve on salad greens with sweet Asian chili sauce on the side.
PAIR WITH: Poplar Grove Pinot Gris