Salmon Cakes with Avocado Dill Sauce

  • ¾ can pink salmon
  • olive oil
  • 1 medium shallot, finely chopped
  • ½ small orange bell pepper, chopped
  • 2 tsp fresh dill, finely chopped
  • ½ tbsp scallion, chopped
  • ¼ cup panko
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco
  • ¼ tbsp Old Bay

Avocado Dill Sauce

  • 1 Hass Avocado, pitted
    • 2 tbsp fresh dill
    • 1 tsp sour cream
    • juice of ¼ lime juice
    • salt to taste
    1. Preheat olive oil and saute shallot and bell pepper until soft. Let cool for 5-7 minutes.
    2. Combine with the rest of the ingredients, shape into patties and let sit in the fridge for 20 minutes.
    3. Make avocado sauce by combining all the ingredients in a blender and processing until smooth.
    4. Heat olive oil in a frying pan and sear salmon cakes until golden brown (about 4 min) on each side.


    Serve warm with avocado dill sauce   


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