![]() Prep Time: 2mins Cook time: 8-10mins Serves: 4 Ingredients 1 egg 2 7.5-ounce cans wild salmon, bones and skin removed ⅓ cup blanched almond flour 1 tablespoon lemon zest 1 tablespoon finely chopped fresh dill 1 tablespoon capers, drained 1 teaspoon Dijon mustard Coconut oil for cooking 1 lemon, quartered ¼ cup sweet onions, chopped 1 ripe avocado, optional Directions In a medium bowl, lightly beat the egg. Add the salmon, almond flour, zest, dill, capers and mustard. Mix well to thoroughly combine and shape firmly into 4 patties. Lightly coat large skillet with coconut oil and place over medium heat. Cook for 4-5 minutes per side or until lightly browned on each side and cooked through. Squeeze ¼ lemon over each patty to serve. Add avocado on top of burgers, optional.
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