For the Salmon Patties

3-4 skinless, boneless salmon planks

1 medium-sized shallot

3 cloves of garlic

1 cup of fresh dill

1 teaspoon Old Bay Seasoning

2 eggs

A pinch of salt

1/2 cup of almond flour

2 tablespoons olive oil (for cooking)

For the Kale Salad

4 cups of Lacinto kale, washed and stems removed

1 teaspoon olive oil (for massaging kale)

For the Caesar Dressing

1 teaspoon salt

1 large clove fresh garlic

1 teaspoon Dijon mustard

Juice from 1 lemon

Zest of one lemon

1/4 cup olive oil

2 anchovies, mashed to a paste

1 raw egg, beaten well

2 teaspoons Worcestershire sauce

1/4 cup grated Parmesan cheese, plus extra for serving

To Serve

Fresh dill

Lemon wedges

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Salmon Patties

In a food processor, add the salmon planks. Pulse until minced, leaving a few chunks for texture. Transfer to a mixing bowl.

To the same food processor, add the shallot, garlic, and dill. Mince until fine and add to salmon.

Add Old Bay Seasoning, eggs, a pinch of salt, and almond flour to the salmon mixture. Mix until well combined.

Heat olive oil in a skillet over medium heat until shimmery. Form the salmon mixture into patties and sear in the skillet, cooking each side until golden and cooked through.

Kale Salad

Chop the prepared kale and place it in a large mixing bowl. Drizzle with 1 teaspoon of olive oil and massage the kale to slightly tenderize.

For the dressing, mix together the salt, garlic, Dijon mustard, lemon juice and zest, olive oil, mashed anchovies, beaten egg, Worcestershire sauce, and Parmesan cheese until well combined.

Pour the dressing over the kale and toss with tongs until the kale is tender and thoroughly coated. Add extra Parmesan cheese as desired.

To Serve

Plate a generous amount of the kale salad.

Top with a seared salmon patty.

Garnish with a squeeze of lemon and fresh dill.

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