8 oz of cooked salmon, fresh or frozen, not canned

1/2 medium onion

1/2 bell pepper

1/2 stalk celery

1/2 cup fresh spinach, chopped

1 egg, beaten

1/4 cup Cajun Moon Breading Mix

Olive oil

Sautee vegetables in olive oil over medium heat.

In a bowl, combine vegetables, egg, salmon, Cajun Moon and chopped spinach.

Preheat oven to 450 degrees and prepare baking sheet with parchment paper.

Form mix into 3 large salmon cakes. Place them on the baking sheet and bake for 7-8 minutes. Flip and bake on the other side until they develop a golden crust.

Serve on top of fresh spinach and garlic aioli.