DILL SALMON PATTIES RECIPES

Steps:

• Flake the salmon. Place the salmon in a large bowl and flake into smaller pieces with a fork.
• Add remaining patty ingredients. Add the shallot, garlic, mayonnaise, dill, mustard, egg, lemon zest, lemon juice, salt, and pepper and stir with the fork until well-combined. Cover the bowl with plastic wrap and refrigerate for 10 minutes.
• Shape the patties. Remove mixture from refrigerator, shape into 8 (1/3 cup) patties about 3-inches in diameter, and place on a baking sheet. Return to refrigerator for 10 minutes.
• Cook the patties. Heat 1 tablespoon of the oil in a 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 4 of the patties into the hot oil and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining tablespoon of oil and salmon patties. Serve warm.

Steps:

• Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken.
• Flake the salmon apart in a medium bowl. Add almond meal, parsley, shallot, green onion, salt, garlic powder, dill, black pepper, lime juice, and the flaxseed mixture. Mix until well incorporated.
• Form into 6 patties. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size.
• Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy.
• Serve with cilantro lime cauliflower rice, if desired