Salmon Dill Burgers (GF & Corn free)

Picture 181 pound skinless salmon fillet

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

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 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


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