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Crispy Salmon Cakes with Red Pepper and Tomato Sauce  Servings: 4
Salmon Cakes:
1 can wild caught salmon, drained 2 tbs coconut oil
1 green onion, finely chopped  1/3 cup almond flour, plus ¼ cup for dredging
1 tbs cilantro, finely chopped  1tsp fresh lemon juice
1 tbsp red pepper, finely chopped 1 egg

Sweet red pepper and tomato sauce:
2 cups chopped red pepper  1 teaspoon sesame oil
1 container grape tomatoes  2 tbsp balsamic vinegar
2 green onions, finely sliced  1 tsp chili powder
2 tbsp cilantro, finely chopped

Salmon Cakes (makes 4): mix all ingredients together in a bowl until well combined. Form 4 round patties, 2 inches in diameter. Spread remaining almond flour on a piece of waxed paper or plate. Coat patties in almond flour, pressing to form firm, well-coated cakes. Heat oil in a frying pan over medium heat. Pan fry cakes 3-4 minutes on each side or until slightly brown and crisp.
Sweet red pepper and tomato sauce: put all ingredients into a blender or good processor and blend until desired consistency. Pour into a saucepan and heat.

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