Salmon Cakes

• (1) 7oz can pink salmon
• (2) 7oz cans red sockeye salmon
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1/4 cup carrots, chopped
• 1/4 cup red onions, chopped
• 1 Tbsp. parsley
• 1 Tbsp. dill weed
• 1/4 tsp. paprika
• 2 Tbsp. Old Bay Seasoning mix
• 2 Tbsp. Vegenaise (mayonnaise substitute)
• 2 eggs
• 1 Tbsp. extra virgin olive oil
• 1/3 c. gluten free flour (potato, millet or brown rice, e.g., see extensive list here)
• salt to taste

1. Combine all incredients and mix thoroughly.
2. Oil frying pan and put over medium heat.
3. Hand roll mixture into golfball sized balls and press into heated pan.
4. Cook approximately 4-5 minutes on each side, or until lightly browned.
5. Serve in single romaine lettuce or butter lettuce leaves (as pictured).

Makes approximately 8 salmon cakes.

Sidedish shown: Red Chard with Oil and Vegetables
Take 4 large chard leaves. Remove tough stalk at bottom and chop leaves in 1-inch slices. Chop 1 large white mushroom into 8-10 strips. Chop a 1/2" slice of red onion into large pieces. Heat extra virgin olive oil in a frying pan, add vegetables and desired amount of salt, tumeric and garlic powder and sauté until the vegetables soften. Serve hot, makes 2 servings.