Preheat oven to 400° F.

Toss mushrooms and salmon in a little olive oil, sprinkle with salt and pepper, and roast, side by side, for 15 minutes or until salmon is just cooked through. Allow to cool. Shred salmon with a fork and finely chop mushrooms, squeezing out any excess moisture.

In a mixing bowl, combine egg, mayonnaise, dill, celery, peppers, Worcestershire, wheat germ, breadcrumbs and Spike seasoning. Fold in salmon and mushrooms. If the mixture is too wet, add more breadcrumbs; if too dry, add a bit more mayonnaise.

Form the salmon mixture into patties, about 2-inches wide and 3/4-inch-thick. Chill for about 1 hour (or you may refrigerate overnight).

Heat a little olive oil in a heavy sauté pan or skillet over medium heat. Fry the cakes until deep golden on each side, 3 to 4 minutes to a side.

Serve the cakes piping hot with lime wedges and Nuts and Seeds Pesto with Lime and Chipotle.

Special notes:

As an option you may press the uncooked cakes in a bit of toasted wheat germ to give them a crispier coating (do this after you have formed them, and before refrigerating so the wheat germ will adhere well).

This recipe makes delicious stuffed mushrooms as well. Prepare the filling as directed, omitting the cooked mushrooms. Pop the stems out of about 16 crimini mushroom caps and fill with the salmon mixture. Sprinkle with wheat germ and bake at 400° F for about 15 minutes.