Ingredients

• 1 lb skinned and boned fresh salmon
• ¼ cup finely chopped green onion (scallions)
• ¼ cup seeded and finely chopped red pepper
• 1 tbsp crushed garlic
• 1 tbsp finely chopped fresh oregano
• 1 tbsp finely chopped fresh cilantro
• 1 tbsp Dijon mustard
• 1 tbsp capers
• 2 tsp salt
• Zest and juice of 1 lemon
• ½ tsp freshly ground black pepper
• ¼ cup avocado oil, grapeseed oil, rice bran oil, or coconut oil

Instructions

Combine all the ingredients in a food processor except the oil. Pulse until the mixture clumps together.

Form into cakes and chill for 1 hour. Makes about six. Then bake in a skillet or your oven.

Directions for skillet:

Add oil to skillet and heat. Add the fish cakes and cook for 3 minutes; flip over and cook for another 3 minutes. Serve with lemon dill sauce and a green salad.

Directions for oven:

Preheat the oven to 450°F. Grease a baking pan with olive oil and place in the hot oven. Remove the baking pan from the oven and place the salmon cakes on it – they should sizzle! Bake for 3 minutes on each side until golden brown. Serve with wasabi-ginger tartar sauce or lemon dill sauce and a green salad.