Salmon Cakes with Coconut Lime Rice & Mango Salsa

For the Salmon Cakes:

1. Bake salmon filets in the oven at 400°F (200°C) until they reach an internal temperature of 130°F (55°C), which should take less than 10 minutes.
2. Remove the skin, add the cooked salmon to a bowl, and shred with a fork.
3. Add panko, egg, green onions, lime juice, dijon mustard, mayo, onion powder, garlic powder, black pepper, and Old Bay seasoning to the shredded salmon and mix thoroughly.
4. Form the mixture into 4 salmon cakes. Let the cakes set in the fridge for 30 minutes.
5. Heat oil in a pan and cook the salmon cakes for 4 minutes on each side until golden brown and heated through.

For the Coconut Lime Rice:

1. In an Instant Pot, add washed white rice (such as jasmine), full-fat coconut milk, fresh lime juice, and a pinch of salt.
2. Cook on the rice setting as per your Instant Pot's instructions.
3. Once the rice is fully cooked, stir in the lime zest.

For the Mango Salsa:

1. Finely chop the mango, jalapeño, and red onion.
2. Combine the chopped ingredients in a bowl with lime juice, black pepper, and optional Trader Joe’s Chile Lime Seasoning.

To Serve:

Serve the salmon cakes over coconut lime rice and top with mango salsa, additional green onions, and a squeeze of fresh lime juice.