Thursday (11/19): Lowcountry Salmon Cakes with Creamy Lemon-Dill Remoulade, Saffron & Roasted Garlic Basmati Rice and Apple Cider Braised Collards (Gluten-Free, Dairy-Free)

This is the kind of meal that makes a regular weeknight feel like something worth sitting down for.

Our Lowcountry Salmon Cakes are packed with tender salmon, sautéed onion, celery and bell pepper, then seasoned with capers, parsley, Dijon, a touch of Tabasco, and classic crab boil seasoning before being bound with almond flour and baked until golden and deeply flavorful.

They’re served with a cool, creamy lemon-dill remoulade made with fresh dill, chives, lemon, Dijon, pickle juice, and just enough smoked paprika to keep every bite bright, tangy, and completely addictive.

On the side, fragrant basmati rice is cooked with saffron, roasted garlic, and chicken broth for a rich, savory base, while fresh collards are slowly braised with apple cider, thyme, honey, and vinegar until tender, slightly sweet, and beautifully balanced.

It’s coastal Southern comfort with a little polish — bright, savory, creamy, tangy, and full of layers.

Golden salmon cakes, lemon-dill remoulade, saffron rice, and cider-braised collards. This one tastes like a trip to the Lowcountry without leaving home.

Delivered Thursday afternoon between 2:30 and 5:30.

Ingredients: Salmon, Olive Oil, Red Onion, Celery, Bell Pepper, Parsley, Capers, Tabasco Sauce, Worcestershire Sauce, Crab Boil Seasoning, Almond Flour, Mayonnaise, Dijon, Eggs, Salt, Pepper, Lemon Juice, Lemon Zest, Fresh Dill, Fresh Chives, Dill Pickle Juice, Garlic Powder, Smoked Paprika, Basmati Rice, Saffron Threads, Roasted Garlic, Chicken Broth, Fresh Collard Greens, Yellow Onions, Apple Cider, Apple Cider Vinegar, Vegetable Broth, Fresh Thyme, Honey