Salmon Patties w/ Creamy Lemon-Dill Sauce

Salmon Patties with a Creamy Lemon-Dill Sauce


2 (6-ounce) cans of wild salmon
4 eggs
1 TB of mustard
1 cup of almond flour
4 cloves of garlic, minced
1 onion, finely diced
1/2 ts pepper
1/2 ts salt (optional)
1 ts dill
2-4 TB of coconut oil/or butter/or lard
1. Preheat a cast iron skillet over medium heat with your fat/oil of choice.
2. In a bowl, whisk your eggs, then add the onions, garlic, almond flour, salmon, pepper, salt, dill, and mustard.
3. Shape into 8 patties. Fry them on both sides; about 3-4 minutes per side.
4. Transfer to a plate. If you would like, you can pop them in the oven for an additional 10 minutes (450 degrees F) while you make the cream sauce. This will make sure the middle is cooked through.

Creamy Lemon-Dill Sauce

1/2 cup of thick, full-fat coconut milk (I used the thick part off an unshaken can). If you do dairy, you can use sour cream.
2 TB of lemon juice
1 ts of dried dill
Few shakes of black pepper
Whisk all the ingredients together. Pour over the Salmon Patties and enjoy!


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