Salmon Cakes

What You’ll Need

• 1 can 14.75 oz. salmon (preferably wild pacific caught, sockeye salmon) drained, and flaked
• ½ C. diced red onion
• 2 Tbsp. lemon juice
• 10 oz. frozen chopped spinach, drained, thawed
• 2 Tbsp. Dijon mustard
• 2 Tbsp. olive oil, grape seed oil or coconut oil
• Almond flour for proper consistency
• Salt & Pepper to taste

The How To

1. Mix onion, lemon juice, spinach, mustard and flour together
2. Add crushed salmon
3. Form into 3” cakes that are approximately ½” thick
4. Sauté in oil over medium heat – 1-2 minutes per side.