• 20 oz. Salmon fillet (skinless and cut into 1 inch pieces)
• 2 tbsp. Dijon mustard
• 5 tbsp. shallots, minced
• 1 tbsp. capers
• 6 tbsp. red bell peppers, chopped small
• 2 tbsp. dill, chopped
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 cup breadcrumbs
• 1 large egg

Add salmon, mustard, shallots, capers, peppers, dill, onion powder, garlic powder, salt, and black pepper into a food processor or blender. Pulse and scrape down the sides until the salmon is coarsely ground. Transfer the mixture into a medium sized bowl and add the egg and breadcrumb. Once mixed, evenly divide mixture into 4 patties about 1/2 inch thick. Place on baking sheet and bake in preheated 350 degrees oven for 20-25 minutes. Patties must feel firm and have a slightly brown color. Serve hot.

Lemon Dill Sauce

• 1/2 cup mayonnaise
• 2 tbsp. Dijon mustard
• 2 tsp. lemon juice
• 1/8 tsp. cayenne pepper
• 2 tsp. shallots, minced
• 2 tsp. dill chopped
• 1/4 tsp. Worcestershire sauce

Combine all ingredients together in a small bowl. Cover and refrigerate until ready to serve.