4 4-6 ounce fresh salmon pieces
¼ cup mayo
1 egg (lightly beaten
1 teaspoon yellow mustard
1 teaspoon ranch
2 teaspoon honey
¼ cup panko bread crumbs
1 teaspoon dry jerk seasoning (unsalted version)
1 teaspoon lemon pepper
1 teaspoon salt
freshly cracked pepper
1 small onion finely diced
1 /2 bell pepper finely diced
Pre-heat oven to 350 degrees. Pat the salmon dry and drizzle with olive oil and a pinch of salt and freshly ground black pepper. Bake for 10 min and remove from oven and let cool to room temperature (the salmon should be rare as it will cook completely during the second stage). Meanwhile combine all ingredients. When the salmon has come to room temperature flake it into the mixture and fold it in. Once fully incorporated, cover and refrigerate for at least an hour. Remove and for it cakes (use an ice cream scoop to ensure portions are all the same). Spray each cake with cooking spray and place in a 350 degree preheated oven and bake for 20 min.
