Salmon Patties with Avocado Lime Dip

Step 1To make the patties, place all the ingredients except the ghee in a mixing bowl and combine.

Step 2Scoop some of the salmon mixture into a ¹/₄-cup measuring cup (about 58 g /2 oz) and press down with the back of a spoon to pack it tightly. Turn the measuring cup over onto a plate or a chopping board; repeat until you get 12 patties.

Step 3Heat a large pan greased with the ghee over medium heat. Once hot, add as many patties as you can fit in a single layer. Cook on each side for 4 to 5 minutes and use a spatula to flip them over. (Do not force the patties out of the pan: if a patty doesn’t release when you try to flip it, cook it for a few more seconds until it’s crisp and ready to flip.)

Step 4Set the cooked patties aside. While the patties are cooking, prepare the avocado dip. Place all the ingredients in a blender. Process until smooth. Spoon into a serving bowl.

Step 5Serve the patties with the avocado dip and, optionally, a quick salad of leafy greens drizzled with extra-virgin olive oil or avocado mayo. To store, place the cooled patties and the avocado dip in separate airtight containers and refrigerate for up to 3 days.