Salmon Cakes with Corn & Avocado Salsa - Pompeian

Ingredients

• 1 lime, sliced in wedges
• Juice of 1/2 lime
• Sea salt or kosher salt, and freshly ground black pepper, to taste
• 1 large egg, lightly beaten
• 1 Tablespoon Pompeian Light Taste Olive Oil
• 1 Tablespoon Pompeian Organic Robust Extra Virgin Olive Oil
• 1/2 teaspoon hot pepper sauce
• 1/3 cup bread crumbs
• 1-1/2 lb. salmon fillet
• 2 green onions, finely chopped
• 2 Tablespoons cilantro, coarsely chopped
• 2 teaspoons Dijon mustard
• 3/4 cup wheat bran flakes, finely crushed
• 1 avocado, peeled, pitted and cut into 1/4-inch dice
• 1 large ear of corn
• 1 small jalapeño pepper, finely chopped
• 1/4 cup red bell pepper, finely minced
• 2 Tablespoons chopped cilantro
• 3 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil
• 3 Tablespoons Pompeian Organic Red Wine Vinegar