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Freedom To Feel Fabulous
By Keesha Ewers
Ingredients:
Instructions:
Preheat the oven to 425 degrees F.
Marinade the salmon for an hour in olive oil, lemon juice, paprika, salt, and pepper.
Bake in preheated oven for 10-13 minutes, or until it flakes with a fork. Remove from oven and cool.
Sauté the garlic, onion, peppers, and celery until translucent.
Remove the cooled salmon from its skin and place in bowl. Add the chopped parsley, dill, chopped dill pickle, mayonnaise, almond flour, eggs and sautéed veggies. Mix well.
Form the mixture into small patties with your hands.
Heat the avocado or coconut oil in a skillet and cook the salmon cakes until brown on both sides. Remove and place on a paper towel lined plate. Alternatively, you can oven bake them on a cookie sheet at 400 degrees F for 10-12 minutes on each side.
Serve with the Dilly Dressing and a side of vegetables. You can freeze left over salmon cakes for later.
Dilly Dressing
Ingredients:
Instructions:
Mix all of the above together and chill.
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