Salmon Patties

This recipe has all of the goodness of salmon and herbs, but gives you an alternative way to prepare it. When we buy salmon we typically roast the filets in the oven with some lemon juice and soy sauce. While this makes for a really delicious main, sometimes it's nice to change it up. These salmon patties are a great way to add a twist to your dinner. The dill flavor is really the star here; however basil, mint, cilantro, or parsley would also work well if you aren't a fan of dill.

When you buy your salmon filets, ask to have the skins removed; this will save you some time in the prep stage as well. The main word of caution is to not over process the ingredients. It really only takes 10 pulses for the first round and up to 5 to incorporate the yogurt/tofu. Over processing will break down the fish too much and make it mushy. Just have all of your starting ingredients sliced and diced and it will all come together. 

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Salmon Patty Recipe
gluten-free, refined sugar-free

Ingredients:

• 1 lb Skinned salmon filet, cut into 1 inch cubes
• 2 Spring onions, diced
• 1 Dill pickle spear, sliced
• 2 Tbsp Fresh dill, diced
• 1 tsp Dijon mustard
• 1 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Dairy-free, sugar-free plant-based yogurt OR 1/4 cup silken tofu with 1 tsp lemon juice

Instructions:

1. Add all ingredients except yogurt/tofu to a food processor.
2. Pulse mixture 10 times.
3. Then add the yogurt/tofu and pulse a few more times until all ingredients are combined. Do not over process.
4. Preheat oven to 375°F.
5. Divide mixture into 4-6 portions, form patties and place on a lined baking sheet. 
6. Bake for 20 minutes then broil for 5 minutes.