Creole Salmon Cakes With Avocado Lime Cream Sauce

Ingredients

2 -14 oz cans of Atlantic Salmon or 1.5 lbs fresh Salmon

1/2 c. Minced onion

2 tbsp Emrils creole seasoning mix

1/2 c. Shredded zucchini

2 eggs (beaten)

1/2 c Herb seasoned Panko bread crumbs

Cream sauce:

2- Hass Avocados

1/2 c Greek yogurt

1/4 c heavy cream

1/2 tsp black pepper

2 drops lime essential oil

1 tbsp Louisiana style hot sauce

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Directions

Whisk eggs then add all ingredients for cakes together. If using fresh Salmon, lightly salt and pepper filets and broil until cooked through (be careful not to over cook). Form into 12 parties. Lightly pan-fry in olive oil, approximately 3 min each side.

Using blender, add cut avocado halves, yogurt, cream, pepper, hot sauce and lime oil. Blend until creamy.