Crispy Salmon Cornmeal (Print Version)

# Ingredients:

01 - 1/4 cup almond flour or plain flour.
02 - 1/4 cup finely diced onions.
03 - A 14.75-ounce can of pink salmon (bones optional).
04 - One large egg.
05 - Salt and black pepper, as preferred.
06 - 1/2 tablespoon of vegetable oil or olive oil.
07 - 1/4 teaspoon of chili seasoning.
08 - 3 tablespoons of mayo.
09 - 1/4 cup yellow cornmeal.

# Instructions:

01 - Drain all the liquid from the canned salmon and break it apart with a fork in a bowl.
02 - Toss in the chopped onion, cornmeal, almond or plain flour, mayonnaise, chili seasoning, egg, and season with salt and pepper. Mix well.
03 - Scoop out portions with a measuring cup and shape them into burger-sized patties.
04 - Heat oil in a skillet on medium heat. Fry each patty for 5 minutes on both sides until golden and crispy.

# Notes:

01 - Using almond flour makes this dish low in carbs.
02 - You can keep or remove the bones from the salmon—your choice.

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