Drain the liquid from the salmon, corn, and black beans.
Then, add EVERYTHING (but the oil) to a bowl. Using a fork or spatula, combine everything well, but be careful not to break up those beautiful large chunks of Blue Harbor Salmon
Then using a large ice cream scoop, make 6-8 cakes (depending on how big you want).
Form them into balls and make them quite tight to stay together.
Preheat oven to 375 degrees. Add two tablespoons of olive oil to a pan over medium-high heat. After the oil has heated up, add 3-4 salmon cakes to the pan and press down with the back of a spatula. Brown them for 2-3 minutes per side.
Transfer the crispy, brown cakes to a baking sheet with a cooling rack on it - this keeps them from getting soggy when you pop them into the oven.
Once all the cakes have been browned on each side, too into the preheated oven for 15-20 minutes.
While they are in the oven, let's make the chipotle aioli. In a small food processor, combine the veganaise, lemon juice, chipotle peppers, salt, and pepper! Blitz for about a minute, and you're done!
Plate them with some green garnish (I had pea shoots) and some aioli, and dig in!!!!!! Protein-packed, warm, and a little kick - these are amazing!