Week 9- Salmon Patties

1 pound fresh salmon

1/3 cup olive oil divided

1 medium onion finely diced

1 red bell pepper finely diced

1-2 garlic cloves minced

1/2 cup almond flour

2 large eggs beaten

2 tbsp homemade mayonnaise

1 tbsp Dijon mustard

1/3 cup fresh parsley finely chopped

2 tbsp fresh dill finely chopped

salt and pepper

Lemon Dill Mayonnaise (optional)

1 cup homemade mayonnaise

2 tbsp fresh dill finely chopped

1/2 lemon zested and juiced

salt and pepper

Instructions

Preheat the oven to 425 degrees fahrenheit.

Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 10-13 minutes, or until just cooked through.

While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley.

Remove the salmon from the oven and cool in the refrigerator for 5-10 minutes.

While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.

Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the cooled onion and bell pepper along with the dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Combine all ingredients with your hands until well mixed.

Form the salmon mixture into small patties with your hands and place them to the side.

Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel lined plate.

To bake these in the oven rather than pan fry: spray a baking sheet with oil spray (my favorite is avocado oil) and bake at 400F for 10-12 minutes each side.

Canned Salmon can be dryer than using fresh salmon. You may want to double the amount of mayonnaise, to 1/4 cup, to keep your salmon patties nice and moist.

Nutrition