They’re selling like hot cakes! Salmon hot cakes, that is. A mix between a burger and a crab cake, these salmon patties are packed with healthy fats but free of gluten.

Ingredients:

• 2 cans (7 ½ oz) Natural Sea Premium Alaskan Pink Salmon, drained, skin and bones removed
• 1 cup Bob’s Red Mill Gluten Free Whole Grain Rolled Oats
• 1/3 cup Blue Diamond Natural Almond Breeze Original Non-Dairy Beverage
• 1 egg, lightly beaten
• 2 Tbsp. onion, diced
• 1-2 Tbsp. minced garlic
• 1Tbsp. Celebration Herbals Certified Organic Italian Seasoning
• 1 Tbsp. fresh dill weed, chopped
• 1 tsp. Redmond Real Salt Nature’s First Sea Salt
• 1 tsp. cayenne pepper
• 1 tsp. Drogheria & Alimentari Organic Black Pepper Corn Mills

Directions:

1. In a medium bowl, mix all ingredients and let stand 5 minutes before shaping into 6 round patties.
2. Spray a nonstick skillet with cooking spray. Cook salmon cakes over medium heat for 3-4 minutes per side, or until cooked through.

Dill Sauce for Spreading or Dipping Ingredients:

• 1/2 cup plain, fat-free Greek yogurt
• 1/3 cup cucumber, seeded and diced
• 1/3 cup Pomi Chopped Tomatoes
• 1 Tbsp. dill weed, chopped
• 1 Tbsp. homemade Italian seasoning (equal parts basil, marjoram, oregano, rosemary and thyme)
• Salt and pepper to taste

Directions:

1. In a small bowl, mix all ingredients, cover and chill in refrigerator.
2. Tip: make the dill sauce first and allow it to chill out while you prepare