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 dice
1/4 cup red bell pepper, finely minced
2 green onions, finely chopped
1 small jalapeño pepper, finely chopped
3 tsp. 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 the pan, skin-side down. Rub 1 Tbsp. Cilantro & Roasted Onion, and Olive Oil into the fleshy side of the salmon. Season with sea salt and pepper. Bake in preheated oven for 35-40 min. until cooked through; allow cooling. While the 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 the skin of the 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 the 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, and olive oil. Coat each salmon cake with crushed bran flakes and arrange them on a prepared baking pan. Bake for 20 min.
To serve, spoon equal amounts of salsa onto each of the six plates, top with a salmon cake, and serve with a lime wedge.