14 oz can pink salmon, drained with bones removed
2 oz smoked salmon (nova or lox style), roughly chopped
3 Tbsp Hidden Valley Ranch Cilantro Lime dressing
⅓ cup almond flour
2 Tbsp fresh parsley, chopped
1 tsp cajun seasoning
2 Tbsp avocado oil (or light olive oil) for frying
Beat the egg and Cilantro Lime dressing in a medium bowl.
Add the salmon, almond flour, parsley and cajun seasoning and stir gently until combined.
Form into eight 2.5 inch patties.
Heat the oil in a non-stick saute pan over medium heat.
Cook the patties (4 at a time) for about 2 minutes per side (or until golden brown.)
Remove cooked patties to a paper-towel lined plate and keep warm until serving.
Serve with Hidden Valley Ranch Cilantro Lime dressing and wedges of lemon if desired.