Ingredients: 1 lb grilled or baked salmon 1 t olive oil 1/4 medium red onion, diced 1 red pepper, diced 1/2 c celery, diced 1/8 c parsley flakes 1/4 t Frank's hot sauce 1/2 c almond flour 2 large eggs, lightly beaten 1 T Dijon mustard 1 T olive oil, divided in half Remoulade Sauce
Flake cooled salmon and set aside in refrigerator
In a large skillet, heat olive oil. Add onion, pepper, celery and cook until vegetables are softened. Add parsley and hot sauce. Stir until well mixed. Set aside off flame.
In a large bowl, combine almond flour, eggs, and mustard. Add flaked salmon. Add vegetable mixture.
Refrigerate for at least 20 minutes.
In a large skillet, heat 1/2 T olive oil. Using your hands, scoop even amounts of salmon mixture and roll into balls, patting into cakes. Place in the pan and cook 3-4 minutes on one side. Drizzle pan with remaining olive oil and flip cakes, cooking for an additional 2-3 minutes.