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In the summer I  always use fresh salmon for this dish….we are not quite there yet….so canned salmon it is.  Served with Pesto/Mayonnaise, Pesto Pasta and fresh veggies…..reminds me that summer is not too too far away.  I needed to finish up  the last of  my homemade pesto from basil I grew last summer,  which I had  froze  in ice cube trays to use throughout the year…..we are just into Spring….and I can hardly wait for summer and more fresh salmon and basil!

1  400 gram can wild Sockeye Salmon (drained well)

2 minced green onions

1/2 cup gluten free bread crumbs

2 Tblsp. Minced fresh flat leaf parsley

Mix: 2 large Tblsp. Mayonnaise, with 1 tsp Dijon mustard

1 tsp. Dried dill

1 egg

salt and pepper

Mix up all of the ingredients, shape into patties.  Heat a frying pan on medium with a drizzle of olive oil.  Brown each side of the salmon cake – about 4 minutes per side.


½ – 2/3  cup mayonnaise

2 large Tblsp. Homemade or store bought basil

Mix well and serve a dollop onto each salmon cake.

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