Salmon Cakes with Corn and Avocado Salsa

1 1/2 lb. salmon fillet

1 Tbsp. Cilantro & Roasted Onion Olive Oil

2 green onions, finely chopped

2 Tbsp chopped cilantro

1 large egg, lightly beaten

1/3 cup bread crumbs

2 tsp. Dijon mustard

1 Tbsp. Harissa Olive Oil

3/4 cup wheat bran flakes, finely crushed

1 lime, sliced in wedges

Juice of 1/2 lime

1-2 tsp. Murray River Sea salt

Freshly ground black pepper, to taste

1 cup corn

1 avocado, peeled, pitted and cut into 1/4-inch diced

1/4 cup red bell pepper, finely minced

2 green onions, finely chopped

1 small jalapeño pepper, finely chopped

3 Tbsp. Pinot Noir Wine Vinegar

3 Tbsp. Cilantro & Roasted Onion Olive Oil

2 Tbsp. cilantro, coarsely chopped

Juice of 1/2 lime

3-4 tsp Murray River Sea salt and freshly ground black pepper, to taste

Preheat oven to 375˚ F. Line a baking pan with nonstick aluminum foil.

Place salmon fillet on pan, skin-side down. Rub 1 Tbsp. Cilantro & Roasted

Onion Olive Oil into fleshy side of salmon. Season with sea salt and pepper.

Bake in preheated oven 35-40 min., until cooked through; allow to cool.  While

Salmon is baking make salsa.  Combine corn, avocado, red pepper, Pinot Noir wine vinegar, Harissa Extra Virgin Olive Oil, Cilantro, and lime juice in a large bowl. Season with sea salt and pepper, to taste, and toss well.  Increase oven temperature to 400˚ F. Reline baking pan with nonstick aluminum foil.
Remove skin of salmon and flake the flesh. Transfer to a large bowl and add green onions, cilantro, egg, bread crumbs, mustard, hot pepper sauce, lime juice, salt and pepper to taste. Divide mixture into six equal portions. Shape each portion into a ball, then flatten slightly like a pancake. Mix bran flakes with 1 Tbsp. of Cilantro & Roasted Onion olive oil. Coat each salmon cake with crushed bran flakes and arrange them on prepared baking pan. Bake for 20 min.
To serve, spoon equal amounts of salsa onto each of six plates, top with a salmon cake and serve with a lime wedge.​

​Northfield Olive Oils and Vinegars

​Shrimp and Grits
1/4 cup Cilantro & Roasted Onion Smoked olive oil
1/4 cup Jalapeno White Balsamic
1 lb. of 16/20 shrimp
1 Cup of Andouille Sausage
1/4 cup sliced pancetta
1/2 cup diced sweet onions
1/2 cup red peppers
2 cloves of garlic sliced
Ghost Pepper Sea Salt & freshly ground pepper
Grits:
2/3 cup Mascarpone cheese (or cream cheese)
3 cups of milk
1 cup instant grits
1/2 tsp. of ghost pepper salt & 1 tsp. freshly ground pepper
Briefly sauté' shrimp in the extra virgin olive oil, remove from pan (about 1 minute each side). Add jalapeno white balsamic, sausage, pancetta, onion, red peppers & garlic; sauté' until pancetta is crispy and onion is transparent. Add shrimp back into the sauté and finish cooking through about another 2-3 minutes until shrimp cooked.  While shrimp is cooking bring milk to a slight boil and add grits and Mascarpone cheese. Salt and pepper to taste.