This recipe uses cooked salmon rather than raw, which saves on some of the mess and prep time as it doesn’t require a food processor. It works great with leftover salmon you may have, or you can use canned salmon instead. I like to serve these salmon cakes with a Quick Aioli sauce and a side salad.
Ingredients
1 pounds
cooked wild salmon
flaked apart
1 large
eggs
lightly beaten
2 tablespoons
blanched almond flour
2 teaspoons
dijon mustard
1
green onions
minced
2 teaspoons
minced
parsley
½ teaspoons
garlic powder
¼ teaspoons
sea salt
¼ teaspoons
freshly ground
black pepper
1 tablespoons
avocado oil
