Dilly Salmon Cakes

Dilly Salmon Cakes

• 1.5 lbs salmon skinless, boneless fillet, approx. 680 grams
• 1 small shallot
• 1/4 cup dill fresh, roughly chopped
• 1 medium lemon zest
• 1 large egg
• 1/4 tsp salt sea salt
• 1 tbsp avocado oil or olive oil, for pan use

Dill and Lemon Yogurt

• 1 cup yogurt thick, plain
• 2 tbsp dill fresh finely chopped
• 1 medium lemon use lemon from above, zest in cakes and juice in yogurt, juiced
• 1 pinch salt