I made salmon cakes for lunch today, and they were delicious.  The only change I made to the recipe was to use Zatarain’s Creole mustard instead of Dijon mustard, because I didn’t have any Dijon mustard.  I ate the salmon cakes with the jalapeño mayonnaise I made yesterday, and they were the best salmon cakes I’ve ever eaten.  Now, if I can just get the boys to try them.