Salmon Cakes & Lemon Pea Pasta

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.