Salmon Pecan Cakes

Ingredients

• 1¾ cups pecans
• 1 can (7.5 ounces) wild salmon, drained
• 2 eggs
• 3 small scallions, chopped
• 1 small celery stalk, chopped
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lime juice
• ½ teaspoon sea salt
• 1 pinch paprika Nuts & Seeds: 2

Directions

1. Preheat oven to 350° F.
2. In a food processor, grind pecans to a fine texture.
3. Add remaining ingredients to food processor, and pulse to combine.
4. Remove mixture from food processor, and separate into eight medium patties. Place on a lightly oiled baking tray, and bake until golden, about 25–30 minutes.