Ingredients

• 6 pack pre-made Corn Toaster Cakes
  OR mix & ingredients for corn muffins
• 16 - 20 ounces salmon (one 4 or 5 oz portion per person)
• ¼ cup olive oil
• Juice of 2 lemons
• Dill sprigs
• Salt and pepper

Pesto ** Separate Recipe

• “Gazpacho” vinaigrette – optional garnish (blend tomatoes, cucumbers & capers)

Directions

• Mix batter and prepare corn cakes using ring mold on griddle, if not using pre-made cakes..
• Cook salmon with olive oil and salt/pepper on griddle using a medium to medium-high temperature.
• Cook on both sides, it should be golden brown on each side.
• Place warm corn cake in dish (drizzle around it with vinaigrette, if desired).
• Garnish with fresh dill and lemon juice.
• Cut salmon into two pieces and place first on top of cake and dill.
• Drizzle with pesto, more lemon juice and top with more dill.
• Place second salmon piece on top of stack and drizzle with more pesto.