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Salmon Cakes with Olives, Lemon & Dill

Carolyn Malcoun
  • 30 minutes
  • Serves 8

INGREDIENTS

2 1/2

lbs Salmon, wild

3 tbsp

Dill or thyme, fresh

2

Lemons, Zest of

4

Scallions

1/2 cup

Kalamata olives, pitted

1/2 tsp

Pepper, freshly ground

1/2 tsp

Salt

4 tsp

Olive oil, extra-virgin