Canned salmon is economical and versatile. A great source of Omega-3s, we try to add salmon to our diet at least twice a month.
1 (14.75 ounce) can salmon, undrained and flaked
3 Tbsp chopped green onion, including the green parts
1 medium garlic clove, minced
1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
1 Tbsp flour or arrowroot powder
1/2 teaspoon sweet paprika
1 teaspoon salt
Several turns of freshly ground black pepper
3 Tbsp olive oil
greens, balsamic vinegar, and olive oil
(red pepper, thinly sliced, optional)
Mix together the salmon, green onion, garlic, dill, flour, egg, paprika, salt and pepper.
Form into 8 patties each about 1/2 inch thick.
Heat oil over medium heat in a large skillet.
Cook the patties until nicely browned on both sides, about 3-4 minutes per side.
Before serving, place salmon over salad greens.
Drizzle with balsamic vinegar and olive oil.