Salmon Cakes with Lemon Aioli and Cole Slaw Salad, such a great light meal for the Spring time and it also keeps very well for leftover meals.
Lemon Dill Aioli Ingredients:
1/2 c. Mayonnaise (I use an olive oil mayo)
1 tsp Fresh Dill, finely chopped
1 tsp Lemon Zest
1 Tbsp Lemon Juice
1 clove Minced Garlic
1/2 tsp Salt
1/2 tsp Pepper
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Salmon Cake Ingredients:
(3) 6 oz cans Wild Alaskan Salmon, drained
1/2 c. Almond Flour
1/4 c. Mayonnaise
2 Eggs
2 Tbsp Fresh Parsley, finely chopped
2 Tbsp Fresh Dill, finely chopped
2 Tbsp Fresh Chives, finely chopped
1 Tbsp Lemon Juice
1 tsp Salt
1/2 tsp Garlic Powder
1/4 c. Avocado Oil
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Coleslaw Salad Ingredients:
1 pkg Coleslaw
1/2 c. Red Wine Vingerette
2 Tbsp Sliced Almonds
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Directions:
1. Whisk together all ingredients for Lemon Dill Aioli in a small bowl until well combined. Place in refrigerator.
2. Preheat oven to 400. Place parchment paper on baking sheet & brush avocado oil on the parchment paper. Set aside.
3. In large bowl, combine salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt, and garlic powder. Stir to combine.
4. Spoon mixture into a patty (may need to use hands) and place on baking sheet. Should make about 12 patties, depending on preferred size of patty.
5. Bake for about 20-25 minutes or until lightly golden brown around the edges.
6. Combine all ingredients for coleslaw salad in a large bowl
7. Place Lemon Dill Aioli on top of Salmon Cake once slightly cooled and top with fresh lemon.
