Lunch & Supper

Ingredients

• 1 can wild or sockeye salmon, drained
• ½ cup gluten-free or wheat free bread crumbs
• 1 cup of walnuts
• 2 free range eggs
• ½ cup peas, fresh or frozen
• 1-2 tsp lemon juice
• 1 tsp Dijon mustard
• ¼ tsp sea salt, and more to taste
• ¼ tsp dried thyme (or ½ tsp if using fresh)
• ½ tsp dried dill (or 1 tsp if using fresh)
• black pepper, to taste