- 1/2 cup plain Greek yogurt
1 Tbsp fresh lemon juice
1 Tbsp finely chopped fresh dill
1/4 tsp black pepper
1/4 tsp kosher salt
1/8 tsp garlic powder
1 can (7.5oz) Wild Planet Wild Sockeye Salmon with Skin & Bones, drained
1 can (7.5oz) Wild Planet Wild Pink Salmon with Skin & Bones, drained
- 2 Tbsp lemon juice plus zest
- 1 shallot, chopped
- 1/4 cup chopped bell pepper
- 1 tsp chopped fresh dill, parsley or both
- 2 tsp Dijon mustard
- 1 egg, beaten
- 3 Tbsp almond flour
- 1-2 Tbsp oil
- 1 ripe avocado, sliced
- Butter lettuce leaves, for serving
Dill Sauce Ingredients
Salmon Cake Ingredients
Mix dill sauce ingredients in a small bowl and set aside.
Place sockeye or pink salmon into a large bowl.
Flake with fork, then add lemon juice and zest, shallot, bell pepper, dill and/or parsley, mustard, egg and almond flour.
Mix to combine all ingredients, adding more almond flour if necessary to hold mixture together.
Heat oil in medium skillet. Form salmon mixture into patties of desired size, sauté until browned and crispy on both sides.
Drain on paper towels.
Place on lettuce leaves, top with avocado slices and dill sauce.