salmon cakes

this recipe is from the fat flush cookbook, by ann louise gittelman.

1 pound cooked salmon fillet, skinned. (i steam it)

1/2 cup scallions, finely chopped

3 teaspoons fresh dill

3 garlic cloves, minced

splash of fresh lemon juice

2 eggs, beaten

1/2 cup cracker or bread crumbs, if desired

preheat oven to 350 degrees. place salmon in a large bowl, and separate with a fork. mix in scallions, dill, garlic, lemon juice, egg, and bread crumbs, if you use them.
shape mixture into patties, about 3/4 inch thick. place patties in a nonstick baking dish in oven, or rub some olive oil on a non/non-stick pan. bake for about 25 minutes or until golden brown and cooked through.

serves 4