Tuesday, May 04, 2010
As always, thanks Elana's Pantry for this great recipe! This is such a great summer/spring recipe! It tastes so fresh thanks to the fresh dill.
1 lb skinless salmon fillet
1/2 c blanched almond flour
2 lg eggs
1 T lemon zest
1 T finely chopped fresh dill
1/2 t salt
2 T grapeseed oil
Rinse the salmon, pat dry, and cut into 1/4-inch cubes.
In a large bowl, combine the salmon, almond flour, eggs, lemon zest, dill, and salt. Form the mixture into 2-inch patties.
Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties 4-6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve.