All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1 1/2    lb                  Fresh salmon fillet
1/4       C                  Spice Union Polynesian Luau Spice Blend
1/4       C                  Dry white wine
2          ea                 Small Russet potatoes
1          Tbsp             Salt
2          C                  Water
1/4       C                  Shallots- finely diced
1          Tbsp             Fresh garlic- finely minced
1          Tbsp             Butter
4          Tbsp             Fresh Italian flat leaf parsley- finely minced
2          Tbsp             Fresh chives- finely minced
1/4       C                  All-purpose flour
1          ea                Fresh large egg- beaten
1/4       C                  All-purpose flour
1/4       C                 Cornstarch
2          Tsp               Baking Powder
1          C                  Peanut Oil
4          ea                Fresh Lemon Wedges

 

1. Preheat your oven to 375°F.

2. Season both sides of the salmon with 2 Tbsp of Spice Union Polynesian Luau Spice Blend.

3. Place the salmon into a ceramic or glass baking dish.

4. Pour the white wine into the baking dish.

5. Place the salmon into the preheated oven and bake for 20-25 minutes or just until the salmon is barely cooked through.

6. Remove the salmon from the oven and set aside to cool to room temperature.

7. Peel the potatoes and cut each potato into three pieces.

8. Place the potatoes, salt and water into a small pot.

9. On medium heat, cook the potatoes until fork tender (about 20 minutes).

10. Remove the potatoes from the water and allow to cool for 5 minutes.

11. Combine the shallots, garlic and butter in a small sauté pan.  

12. Sauté over low heat until the shallots are cooked through.

13. Remove the shallot mixture from the heat and set aside to cool to room temperature.

14. Using a large fork, gently mash the potatoes until they are in pea sized bits.

15. Flake the salmon into small pieces.

16. Combine the salmon, potato, shallot mixture, parsley and remaining Spice Union Chesapeake Bay Spice Blend in a large bowl.

17. Gently fold together the salmon mixture until well combined.

18. Let the salmon mixture rest for 30 minutes.

19. Using a mold (jar lid or food mold) lined with plastic wrap, form the salmon cakes.

20. In a large cast iron pan, heat the peanut oil to 400°F.

21. In a pie dish, whisk together the flour, corn starch and baking powder.

22. Dredge the salmon cakes in the flour mixture, coat in egg and dredge again in the flour mixture.

23. Immediately place the salmon cakes in the hot oil.

24. Fry the salmon cakes for 2-3 minutes per side or until golden brown.

25. Remove the salmon cakes and place on a rack to drain.

26. Serve the salmon cakes immediately with lemon wedges on the side.