Salmon Cakes with Dill Aioli

Salmon Cakes

Ingredients:

• 12oz. salmon, cooked
• 2 eggs
• 1 garlic clove, minced
• 1/3 cup onion, minced
• 1 celery rib, minced
• sea salt and black pepper, to taste
• 1 tbsp lemon juice
• 2 tbsp coconut flour
• 3 tbsp coconut oil
• lemon wedges, to serve

Directions:

1. In a large mixing bowl, add the cooked salmon.  Using a fork, break the salmon apart.
2. Add minced garlic, onion, celery, salt, black pepper, and lemon juice and mix well.
3. Add coconut flour and  continue mixing until the coconut flour is well incorporated.
4. Add the eggs and mix until everything is well combined .
5. Using your hands, form into equal sized patties (cakes).
6. Heat the coconut oil in a skillet over medium high heat.
7. Once heated, place the salmon cakes into the skillet. Cook for 3 minutes per side, being careful not to burn.
8. Serve with lemon wedges.

Lemon Herb Aioli

Ingredients:

• 2/3 cup homemade mayo
• 1 large clove garlic, omit for low FODMAP
• 1-2 T fresh parsley, chopped
• 1-2 T fresh dill, chopped

Directions:

1.  Add garlic and herbs to mayo base and mix until well combined.
2.  Serve on the side with salmon cakes.