Crispy Salmon Cakes with Lemon-Dill Rice

Ingredients

• 10 oz fresh skinless salmon fillet, pin-boned, cut into chunks
• 1 tbsp gluten-free tamari
• 3 tbsp olive oil
• 3 scallions, finely sliced
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 1 lemon, zested and juiced
• ¼ cup fresh dill, chopped, divided
• 8 oz green beans, trimmed
• 1 cup mixed berries
• ½ tsp salt

Method

1. Simmer the rice in salted water until tender, then drain.15 min timer
2. Pulse the salmon chunks with the tamari until finely chopped and sticky.
3. Mix the salmon with half the scallions, garlic, half the lemon zest and half the dill.
4. Pan-fry the patties in olive oil until deep golden underneath, then flip.4 min timer
5. Cook the second side until the cakes are firm and cooked to 145°F inside.4 min timer
6. Toss the rice with lemon juice, remaining dill and scallions; steam the green beans until crisp-tender, then serve with the berries.5 min timer