Ingredients

• 8 oz fresh salmon, diced
• 1 cup cooked quinoa
• 3 tbsp almond flour
• 1 large egg
• 2 tbsp chopped fresh dill
• 1 garlic clove, minced
• 1 tbsp Dijon mustard
• 1/2 lemon, zest and juice
• Salt and pepper to taste
• 2 tbsp oil for frying

Preparation

In the bowl of a food processor, pulse the salmon until it is finely minced.
Transfer the salmon to a large mixing bowl. Add the quinoa, ground almonds, egg, dill, garlic, Dijon mustard, lemon juice, salt, and pepper. Shape the mixture into 6 patties.
Heat the oil in a large skillet over medium heat. Cook the fish cakes, covered, until they are golden, about 3 to 4 minutes and flip. Continue to cook until the remaining side is golden and the salmon cake is firm. Cook the fish cakes in batches if necessary to avoid overcrowding the pan.
Enjoy immediately with Yogurt Dill Dip or store in the refrigerator for up to 3 days.