Lemon Zest Salmon Cakes

INGREDIENTS
4 scallions, quartered
1/2 cup pitted Kalamata olives
3 tablespoons coarsely chopped fresh dill or thyme
Zest of 2 lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 1/2 pounds wild salmon , skinned and cut into 2-inch chunks
4 teaspoons extra-virgin olive oil, divided

1. Place scallions, olives and dill (or thyme) in a food processor and pulse until finely chopped. Transfer to a large bowl. Stir in lemon zest, salt and pepper.
2. Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree. Add the chopped salmon to the bowl; gently mix until combined. (Alternatively, finely chop salmon, scallions, olives and herbs by hand before combining with lemon zest, salt and pepper.) Divide the mixture into 8 patties, about 3 inches in diameter and 3/4 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total. Repeat with the remaining oil and salmon cakes.

This recipe serves 8, or you can freeze the cooked patties in an air-tight container for up to three months.

Follow me on Facebook at https://www.facebook.com/kcameron17
Check out my blog at http://weightlossandrecipeswithkari.blogspot.com/
Follow me on Pinterest http://www.pinterest.com/kcameron17/
Join me here: https://www.facebook.com/groups/getskinnywithkari/
For Weight Loss Motivation and Support join my facebook weight loss support group https://www.facebook.com/groups/getskinnywithkari/
Follow me on Twitter @karicameron17
Wanna Lose weight naturally? Check out Skinny Fiber athttp://cameron17.thenewyearschallenge.com/