Salmon Cakes
The only filler in these Salmon Cakes is love and flavor. Formed with a medley of corn, bell pepper and scallions, Chef pairs the cakes with an herbaceous sauce made with capers - all served alongside creamy mashed potatoes.
Nutritional facts
Protein
50g
Carbs
80g
Calories
1230kcal
Fat
79g
Ingredients
Canola and Olive Oil Blend, Butter, Canned Corn, Ritz Crackers, Old Bay Seasoning, Dill, Black Pepper, Capers, Salmon, Heavy Cream, Kosher Salt, Shallot, Mayonnaise, Yukon Potatoes, Green Onion, Panko Breadcrumbs, Red Bell Pepper
Contains milk, eggs, fish, wheat, soybeans.
Reviews
4.7
Based on 615 reviews
Marilyn · 07/27/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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