▪️ 1 lb wild salmon fillet

▪️ 1 tbsp garlic paste

▪️ ⅓ cup red onion

▪️ 8 tbsp fresh cilantro (coriander)

▪️ 1 egg

▪️ 1 egg white

▪️ 2 tbsp almond flour

▪️ ½ bell pepper

▪️ Sea salt

▪️ Pepper

▪️ 3 tbsp Dijon mustard

▪️ 2 tbsp coconut sugar or palm sugar

▪️ 1½ tsp fresh ginger

▪️ 1 tbsp chicken broth (low sodium)

❇Steps

1️⃣ Set oven to 400°F / 200°C / Gas 6.

2️⃣ Place on a nonstick baking sheet or on parchment paper. Sprinkle with a little sea salt & pepper. Bake in the oven for 12 to 15 minutes or until the salmon can be flaked with a fork. Once it has finished baking, allow the salmon to cool to room temperature. To save time and money, you can use canned wild caught salmon.

3️⃣ In a bowl, add chunks of the baked salmon. Flake the salmon with a fork so that it is shredded in the bowl. It should have the consistency of canned salmon.

4️⃣ Toss in all of the ingredients, except for the glaze, and mix together using your hands. Be sure to mix thoroughly. If you find the mixture is too thin or watery, add tablespoons of almond flour until thickens.

5️⃣ Create golf ball-sized balls of the salmon mixture and place them on a baking sheet. The recipe should make about 8 balls.

6️⃣ Bake the salmon in the oven for about 7 minutes.

7️⃣ While the salmon is baking, in a separate bowl, mix together all of the ingredients for the mustard glaze.

8️⃣ Remove the salmon balls after 7 minutes and brush the salmon balls with the mustard glaze using a basting brush (if you have one). You can also try to carefully dip the salmon ball in the glaze but be careful not to break it. Once each salmon ball has been covered, place the balls back on the baking sheet and pour the remaining glaze over them.

9️⃣ Bake in the oven for another 7 to 8 minutes.️

🔹 Nutrition️ 🔹

Approx macros for 1 of 8 balls: Calories 128, Carbs 5g, Fat 5g, Protein 13g, Sugar 5g, Fiber 1g