-Serve over Spicy Cole Slaw - serve with guacamole

6 oz salmon
1 Tbls stone ground mustard
1 Tbls coconut flour
1 Tbls fresh cilantro, minced
1/2 medium shallot, minced
1 tsp garlic, minced
1 egg
1 Tbls coconut oil or ghee for cooking
salt and pepper to taste

6 oz salmon 1 Tbls stone ground mustard 1 Tbls coconut flour 1 Tbls fresh cilantro, minced 1/2 medium shallot, minced 1 tsp garlic, minced 1 egg 1 Tbls coconut oil or ghee for cooking

Heat oven to 450 degrees. Cook salmon for 12-15 on a non-stick cooking sheet. Salmon should flake easily with a fork. Let salmon cool.
Beat egg in medium bowl. Flake salmon into the bowl with a fork, not including the skin. Mix all other ingredients in the bowl together. Heat skillet to medium-high heat. Form ingredients into 3-inch patties and cook for 2-3 minutes on each side. Patties will turn light brown when finished cooking.