INGREDIENTS
FOR THE SALMON PATTIES:
- 2 pounds wild salmon skin removed & cubed*
- 2/3 cup avocado oil mayonnaise
- 1.5 teaspoons stone ground or dijon mustard
- 3/4 cup almond flour
- ½ cup almond milk
- Kosher salt & pepper
- Avocado oil
FOR THE TARTAR SAUCE:
- 1/2 cup greek or plain dairy free yogurt
- ½ cup avocado oil mayonnaise
- 1/2 teaspoon prepared horseradish
- 2 tablespoons capers chopped
- Zest & juice of ½ a lemon
- 1 teaspoon extra virgin olive oil
- 2-3 tablespoon fresh dill chopped
- Kosher salt & pepper
INSTRUCTIONS
- To a food processor, add all of the salmon patty ingredients(not the oii) including ¾ teaspoon salt, and a few cracks of pepper. Blend to combine, but keep it just a tad chunky. Chill the salmon mixture in fridge for 30 minutes or up to 4 hours. Pre-heat large non-stick pan just below medium-high heat and wait for it to get hot. Grab enough salmon mixture to form a large golf ball, place in the pan, and press it into a patty using your fingers or a spatula. Add about 4 salmon patties to the pan and allow to cook for about 4 minutes, until deep golden in color. Flip and cook another 3 minutes. Remove salmon patties from pan and repeat with the second batch, adding a bit more oil if needed.
- Meanwhile, make the tartar sauce by adding all the ingredients to a bowl, mix well, and check for seasoning. You want the flavors to be bright and tangy, so you may need more lemon juice.
- Serve the salmon patties with the tartar sauce and garnish with dill. Enjoy!