Salmon Cakes with Herby Garlic Yogurt Dip

Ingredients

Salmon Cakes
2 large wild salmon fillets roughly 400 grams (cooked and cooled) leftover salmon is great for this recipe, canned could also work if thats what you have
1/4 c minced onions or shallots
1 small red pepper, diced
1 large egg
2 tbsp flour, panko or bread crumbs. (almond flour works well for a gluten/ grain free option)
1 tablespoons dijon mustard
2-3 fresh garlic cloves minced
salt and pepper
3 - 4 tbsp chopped fresh dill or parsley (or a mixture)
neutral oil for frying such as avocado or coconut oil

Herby Garlic Yogurt Dip
1/2 c yogurt, a full fat greek style yogurt is recommended or sour cream
3 tbsp finely chopped dill, parsley (choose one or mix)
2-3 freshly minced garlic cloves
1-2 tbsp fresh lemon juice

Method
1. Shred cooled salmon in a large mixing bowl, add remaining ingredients and combine well, using your hands or two forks. Chill salmon mix in refrigerator, 15 minutes minimum.
2. While your salmon cake mix chills, stir together all dip ingredients, keep refrigerated while moving on to shaping your cakes.
3. Portion your salmon cakes from your mixture, measuring out about 1/4 c mix per cake. Roll and flatten each cake with your hands. Cakes should be about 1/4 - 1/3 inch thick.
4. Heat a lightly oiled cast iron skillet over low-medium heat. Once your pan is hot, add your cakes, as many as you can fit while leaving enough room to flip each.
5. Cook each salmon cake for about 2-3 mins per side. They should be golden brown on the outside. Do not overcook to avoid drying the previously cooked fish!

Enjoy salmon cakes hot out of the pan with fresh herby yogurt! These are great served with a leafy green salad or roasted vegetables such as asparagus, broccolini etc!