Salmon Burgers with Kale Caesar Salad

Steps

1. Make the Salmon Burgers:

   - Cut the salmon into 2 inch cubes. Place half of the salmon in a food processor. turn on and blend until minced, almost the texture of ground beef. You don’t want it over processed. Transfer to a bowl. Do the second batch of the salmon. (I do this in batches to prevent over blending the salmon).

   - In a large bowl, combine the salmon, shallot, bay seasoning, dill, cassava, egg salt, pepper, and egg. Using a fork, stir until well combined. Place the salmon burger mixture in the fridge so that it firms up a bit and is easier to work with, 10-15 minutes.

2. Meanwhile, Make the Salad:

   - Strip the kale leaves from the stem, rinse and pat dry. Stack the leaves on top of one another then, roll like a cigar then slice into very thin ribbons. Place the ribbons in a large bowl and set aside.

3. Cook the Salmon Burgers:

   - Place the almond flour on a plate. Set aside.

   - Heat the oil in a large skillet over medium heat. When hot, carefully scoop out 1/2 cup of the salmon burger mixture at a time and using your hands, press into a patty. Dredge the patties into the almond flour and coat all both sides of the salmon burger with the flour. Using your hands, Gently press once more to reinstate the patty with the almond flour.

   - Carefully place the patty into the oil and cook until golden brown on each side and cooked through, about 4 minutes per side. Continue until all of the salmon burgers are cooked (it makes about 8 patties)

4. Finish the Salad:

   - Toss the kale with desired amount caesar dressing until well coated. Serve with the salmon burgers and garnish with fresh dill. Enjoy!