IMG_7025130-150g salmon fillet
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
1/4 avocado, cut into slices
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 (as does coconut oil). Sunflower, rapeseed and avocado oils are better here for they have higher smoking points.

Sauté the celery and the onions until translucent and allow to cool. In a bowl, combine the 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 over a bed of romaine or spinach and top with avocado slices.

 

 

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