Thursday (7/16): Teriyaki Salmon Cakes with Sriracha Cream Sauce, Sesame Specked Jasmine Rice Balls, and Roasted Asparagus (Gluten-Free, Dairy-Free)

There’s a reason our salmon cakes are one of the most talked-about meals on the menu.

Flaky, tender salmon is folded with fresh herbs, crisp vegetables, and a hint of teriyaki right inside the mixture — so every bite carries that subtle savory-sweet depth. They bake in the oven until beautifully golden on the outside while staying moist and delicate in the center. No heavy crust, no frying — just perfectly balanced flavor and texture.

And then comes the sriracha cream sauce.

Cool, creamy, slightly tangy with a gentle heat that builds — it’s the kind of sauce you’ll want to spoon over everything on your plate. Dip the salmon. Swipe the rice balls through it. Drizzle it over the asparagus. You’ll understand immediately.

The sesame-speckled jasmine rice balls are warm, fluffy, and lightly nutty, the perfect complement to the richness of the salmon. Roasted asparagus adds that fresh, crisp bite that makes the whole plate feel vibrant and complete.

Savory. Creamy. A little sweet. A little heat. Completely balanced.

If you know, you know. And if you don’t — this is the one to try.

Delivered Thursday afternoon from 2:30-5:30 PM. 

Ingredients: Salmon, Olive Oil, Salt, Pepper, Red Onion, Celery, Red Bell Pepper, Yellow Bell Pepper, Parsley, Capers, Tabasco, Worcestershire Sauce, Teriyaki Sauce, Crab Boil Seasoning, Almond Flour, Mayo, Dijon Mustard, Eggs, Jasmine Rice, Sesame Seeds, Asparagus, Sriracha Sauce, Coconut Milk