1/2 cup blanched almond flour
2 large eggs
1 tablespoon lemon zest
1 tablespoon finely chopped fresh dill
1/2 teaspoon sea salt
2 tablespoons grapeseed oil
Rinse the salmon, pat dry, and cut into
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 to 6 minutes per side, until golden brown.
Transfer the patties to a paper towel–lined
plate and serve.
From Elana’s The Gluten Free Almond Flour Cookbook