Elegant seafood cakes paired with a refined salad of tomatoes, crisp cucumbers, and delicate Vidalia onions, lightly marinated to enhance their natural sweetness. A sophisticated dish that balances coastal flavors with garden-fresh elegance
Seafood Cakes Marinated Tomatoes, Cucumber & Vidalia Onion Salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
18-20 minutes
Cook Time
5 minutes
Savor the taste of summer: gourmet seafood cakes with marinated tomatoes, cucumber & sweet Vidalia onion salad
Ingredients
- 8 pieces of Sealand Lobster Seafood Cakes, unpacked
- Lemon wedges tro serve
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Sugar
- 1 cup water
- 1 teaspoon salt and pepper
- 1/4 cup oil (neutral oil like avocado)
- 1 Large cucumber , sliced
- 3 large tomatoes, wedged
- 1 large Vidalia Onion
Seafood Cakes
Marinade
Salad
Directions
- Preheat the oven to 425 degrees F.
- Remove the Sealand Lobster Seafood Cakes from the packaging and arrange them in a single layer on a baking sheet.
- Bake the cakes for 18-20 minutes, flipping them halfway on the baking sheet until they’re cooked through.
- Alternatively you can cook the cakes in the air fryer at 400 degrees F, you don’t need to preheat. Air fry the cakes for 7-8 minutes, flip them and air fry for another 6-8 minutes until golden and cooked through.
- 1 hour ahead of the lobster Cakes, make the salad.
- Cut the veggies.
- In a large bowl, mix all the marinade ingredients and whisk them well until the sugar has dissolved.
- Add int he cut up veggies and seal with a plastic wrap.
- Let the salad marinate for at least 1 hour. The veggies will NOT wilt, they will simply be more flavourful.
