- 130-150g salmon fillet, diced
- 1 celery stalk, diced
- 1/4 red onion, diced
- 1 tsp fresh dill, chopped
- 1 egg white, beaten
- 2 cups spinach or torn romaine lettuce
- salt and pepper
Heat some oil on the pan. NB! For foods that need to be fried for longer, I recommend vegetable oil over olive oil as it has a relatively low smoking point Sunflower, rapeseed and avocado oils are better here for they have higher smoking points.
Sauté celery and onions until translucent and allow to cool. In a bowl, combine salmon, celery, onions, dill, egg white, salt and pepper and shape into a patty. Fry or grill the patty for about 5 to 6 minutes on each side until cooked through. Serve with a side of steamed or grilled veg or over a bed of romaine or spinach. You can also turn it into a high carb meal by turning this into a burger – use an English muffin, a slice or two of tomato and a lettuce leaf. It will be delicious whichever way you choose to serve it.