Salmon Cakes with a Spinach and Berry Salad

With another beautiful weekend in store, and a Member Appreciation Day this Saturday July 18, it is again the perfect time for fish. This week our fish case will be boasting two varieties of oysters; Shooting Points from Virginia and a crowd favorite of Cape May salts in from New Jersey. We have all your usual favorites from cod to salmon, as well as some scrumptious salmon cakes. These delightful quarter pound patties are composed of our delicious Black Pearl Scottish salmon, fresh dill, lemon zest, eggs and panco bread crumbs. They can be fried or seared off in under ten minutes and make a fabulous meal with a spinach and fresh berry salad from our wonderful produce department.
Here is your full list:
  • Whole Fish
    • Rainbow Trout (10 for 30 special!)
    • Bronzino
    • Black sea bass
    • Red snapper
  • Fillets
    • Tilapia
    • Scottish salmon
    • Sockeye salmon
    • Cod
  • Steaks
    • Swordfish
    • Albacore tuna
    • Scottish salmon
    • Sockeye salmon
  • Shellfish
    • Shell on shrimp
    • Peeled and deveined shrimp
    • Day-boat scallops (July special!)
    • Shooting Point oysters (VA)
    • Cape May salts (NJ)
    • Littleneck clams
Today’s recipe: Salmon Cakes with a Spinach and Berry Salad
We are making it easy this week! Just stop by and pick up some already assembled salmon cakes. They go great with a spinach salad with fresh strawberries and blueberries (both available in our produce section), blue cheese and nuts of your choosing (our cheesemonger recommends his crumbled blue and Mitica carmelized walnuts). All that’s left is to prepare the salmon cakes by searing them off in a hot pan for about five minutes on each side, assembling the salad, and enjoy!
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