SALMON CROQUETTES

1. Knifework: Coarsely chop bell pepper, and finely chop shallot and garlic, then saute in an oiled frying pan until soft, remove and place in medium mixing bowl
2. Open each can of Safe Catch Wild Salmon (Do not drain), flake with a fork in the can until all liquid is absorbed by the salmon, then empty into a medium mixing bowl
3. Add egg, mayo, dijon mustard and almond flour to mixing bowl
4. Knifework: Chop Parsley and add to mixing bowl, then gently stir until ingredients are combined
5. Heat a flying pan on medium-low heat (3 out of 10) and generously oil the cooking surface
6. Using a medium cookie scoop, scoop mixed ingredients into one hand, then press with the other to form mini-patties, and place quickly in the heated pan, repeating process quickly to place approximately 8 croquettes in the heated pan in succession
7. Cook until browned (~2 to 3 mins) then flip to cook other side, removing when both sides are golden brown
8. Re-Oil pan and repeat steps 4 & 5 until all salmon croquettes are cooked, makes about 32 mini-patties

AVOCADO AIOLI

1. Knifework: Carefully Halve avocado, remove pit, and spoon out into a food processor
2. Add lemon juice, mayonnaise of choice, garlic powder, with salt & pepper to processor, blending until creamy