Ingredients:

• 6 oz wild salmon, use canned salmon if fresh is not available
• 1/2 cup crushed pretzels or crackers
• 1/2 cup + extra (for drizzling) Earth & Vine Provisions Key Lime Kiwi Tangerine Marinade
• 2 tablespoons mayonnaise
• 1 garlic clove, crushed
• 1/4 cup all purpose flour
• Salt and pepper
• 3 tablespoons oil for cooking
• 1 kiwi or lime, peeled and sliced for garnish (optional)

Instructions:

Mix together salmon, pretzels (or crackers), 1/2 cup Key Lime Kiwi Tangerine Marinade, mayonnaise and garlic. Form 8 even sized patties. In a shallow dish mix flour, salt and pepper. Heat oil over medium heat in a medium sized skillet, lightly coat salmon cakes in flour mixture. Place 4 salmon cakes at a time in the skillet and cook on each side until golden browned, about 2 minutes per side. Serve hot, drizzled with extra Key Lime Kiwi Tangerine Marinade and garnish with sliced kiwi or lime. Serves 4