Ingredients
Prep
- 24 oz canned wild caught salmon
- 1/2 C frozen chopped onion
- 1/4 C cilantro chopped
- 1 T liquid aminos
- 1 T Dijon mustard
- 1/2 C mayonnaise
- 2 eggs
- 1/3 C almond flour
- 1 t cumin
- 1 t chili powder
- 1 t garlic powder
- 1/2 t paprika
- 2 T olive oil
On Cooking Day
- 1 avocado
- 1 C Avocado oil-based Ranch Dressing
- 1 T chopped jarred jalapeno peppers
- 10 C salad greens
Instructions
To Assemble
- Drain salmon and add to large bowl along with remaining ingredients and mix well.
- Shape into patties and store in container with lid.
To Cook
- Heat oil in skillet and cook salmon patties until cooked through.
- Blend avocado, jalapeno and ranch in blender and serve over salmon cakes.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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