CookUnity
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meal

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.

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Nutritional facts

Protein

50g

Carbs

80g

Calories

1230

Fat

79g

Ingredients

Canola and Olive Oil BlendButterCanned CornRitz CrackersOld Bay SeasoningDillBlack PepperCapersSalmonHeavy CreamKosher SaltShallotMayonnaiseYukon PotatoesGreen OnionPanko BreadcrumbsRed Bell Pepper

Reviews

4.6

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 561 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Very rich

Annette Kinney · 02/12/25

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About Tracey Bloom

chef image

Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.

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