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For the patties:
2 cups of loosely cubed (small) fresh sockeye salmon
2 Tablespoons of mayonnaise (I used @primalkitchenfoods)
¼ cup green onion, finely chopped
¼ cup red onion, finely chopped
1/8 cup gluten-free bread crumbs
2 tsp dill, chopped
1 celery stalk, finely diced
1 tablespoon fresh lemon juice
1/3 cup mayonnaise (@primalkitchenfoods)
1/2 tablespoon of Dijon mustard •
½ Tablespoon of red wine vinegar
½ clove of garlic, minced
Pinch of fresh dill
Olives, to taste
Capers, to taste
Gently combine all patty ingredients in bowl. Divide into four equal parts and make into a ball.
Put salmon balls into hot pan that is greased with coconut oil. Gently press down on salmon balls and form into patties in pan. Sauté on medium heat, 3 minutes each side, or until brown. Season with salt and pepper. Set aside.
For the dressing, combine all ingredients and whisk in a small bowl.
Put salad greens on a plate, place salmon patty on the greens. Added capers and olives. Drizzle dressing as desired and enjoy!