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From “The Gluten-Free Almond Flour Cookbook,” by Elana Amsterdam. Serves 4.

Ingredients

1      pound skinless salmon fillet

1/2   cup blanched almond flour

2      large eggs

1      tablespoon lemon zest

1      tablespoon finely chopped fresh dill

1/2   teaspoon sea salt

2      tablespoons grapeseed oil

Directions

Rinse the salmon, pat dry, and cut into 1/4-inch cubes.

In a large bowl, combine the salmon, almond flour, eggs, lemon zest, dill and salt. Form the mixture into 2-inch patties.

Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve.