Baked Wild Salmon Patties

These patties are great for a quick and easy meal, paired with soup or salad.  The recipe calls for common ingredients most people tend to have on-hand.  If you are not gluten-free you can substitute the almond flour for wheat or spelt flour.

While we're on the topic of fish, I would like to add how crucial it is to consume only wild caught fish.  According to Dr. Mercola, wild fish have a more complete micronutrient, fat, mineral and antioxidant content because they eat a natural diet.  Farm raised fish, on the other hand, are fed an artificial diet consisting of grains, such as corn and soy, most of which are genetically modified.  Due to this unnatural diet, the nutritional content of the fish is greatly altered.  While it may be much fattier than wild salmon, it contains far less healthful omega-3 fatty acids and also less protein.

6 oz. can of wild salmon, drained
2 eggs, beaten
3 Tbsp. green onions, minced
1 – 2 garlic cloves, minced
1 Tbsp. Dijon mustard
1 Tbsp. fresh dill, finely chopped
1 – 2 Tbsp. ricotta cheese
2 Tbsp. almond flour (optional)
1 Tbsp. coconut oil
2 Tbsp. lemon juice

Preheat oven to 365 F. 
Combine all ingredients except the flour in a mixing bowl.  If the mixture's consistency is runny, sift in the flour and combine well.  Shape mixture into equal-size patties and place in a shallow baking pan lined with oiled parchment paper.  Bake for 15 – 20 minutes, flip and bake an additional 15 minutes.  Remove from oven and allow to cool.  Drizzle with lemon juice prior to serving warm or cold.  These patties can also be pan fried in coconut oil, if you prefer.