Thursday (7/30): Mini Salmon Cakes with Sriracha-Lemon Aioli over Lemon-Pesto Jasmine Rice & Steamed Broccoli (Gluten-Free, Dairy-Free)

These mini salmon cakes are packed with serious flavor. Made with salmon, fresh herbs, vegetables, capers, and almond flour, they’re tender inside with a beautifully golden exterior—and because they’re made with almond flour instead of breadcrumbs, they’re naturally gluten-free without tasting like a substitute.

Then comes the Sriracha-Lemon Aioli: creamy, bright, a little tangy, and just spicy enough to keep every bite interesting. It’s the kind of sauce you’ll want on the salmon cakes, the rice, the broccoli... honestly, everything.

They’re served over our lemon-pesto jasmine rice, fragrant with fresh basil, lemon zest, and almonds, with steamed broccoli on the side for a fresh, simple finish.

This meal is bright, satisfying, and full of texture without feeling heavy. It’s one of those combinations that sounds wholesome on paper but tastes completely indulgent once you start eating it.

Mini salmon cakes. Lemon-pesto rice. Addictive aioli. This one is far too good to overlook.

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, Crab Boil Seasoning, Almond Flour, Mayo, Dijon Mustard, Eggs, Sriracha, Lemon Juice, Garlic, Jasmine Rice, Lemon Zest, Basil, Almonds, Broccoli