Ingredients
1 lbs. of fresh, wild caught salmon
1/8 cup olive oil (plus 1–2 T to cook the patties)
1/2 small onion, diced finely
1 red bell pepper, diced finely
2 garlic cloves
1/2 – 3/4 cup almond flour**
2 eggs beaten
2 T mayonnaise (we used Fabanaise which is vegan)
1 T Dijon mustard
2 T dried parsley
2 T fresh dill, chopped
salt & pepper
Citrus Dill Sauce:
1 cup mayonnaise (can use plain greek yogurt if you like)
1 lemon, zested and juiced
1–2 T chopped fresh dill
salt & pepper
Instructions
1.) Preheat oven 425°. On a sheet pan lined with parchment paper, pour the 1/8 cup olive oil over salmon and sprinkle with salt and pepper and roast for 10-15 minutes.
2.) As the salmon bakes, dice the bell pepper and onion and chop the dill
3.) Let the salmon cool for a bit and then with two forks, flake the salmon apart and make sure to pick out any bones. Once you are finished put the flaked salmon on a plate and cool in the refrigerator for about 10-15 minutes.
4.) While the salmon is cooling, make the Citrus Dill Sauce by combining all the ingredients in a bowl and whisk together and set aside.
5.) In a medium-sized bowl, add **1/2 cup of almond flour (see note) and the rest of the ingredients. Mix together thoroughly. and form into 7-8 patties.
6.) Heat olive oil in a large saute pan and cook the patties 4-5 minutes on each side.
7.) We placed the patty on top of mixed greens, chopped tomatoes, and chopped avocado. Pour the citrus dill sauce over and enjoy!
* Extra salmon cakes will last up to 4 days in the fridge and can be frozen. Reheat on an oiled skillet for 5 minutes.
Notes
**NOTE: If the salmon mixture seems too moist add more almond flour to get the mixture to form patties, adding in one tablespoon at a time until the right consistency is achieved to form a patty.
