Salmon Pecan Cakes

Ingredients

• 1 Can (7.5 ounces) Wild Salmon
• 1 3/4 Cups Pecans
• 2 Eggs
• 3 Small Scallions chopped
• 1 Small Celery Salk chopped
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Lime Juice
• 1/2 Teaspoon Sea Salt
• 1 Pinch Paprika

Preparation

1. Preheat oven to 350 degrees.
2. Drain canned salmon. In a food processor, grind pecans to a fine texture. Add remaining ingredients and pulse to combine.
3. Separate into eight medium patties, place on a lightly oiled baking tray, and bake until golden, about 25 to 30 minutes.