• 500 g fresh salmon fillets
• 1 egg, beaten
• 1 green onion, finely chopped
• 3 Tbsp flax meal
• 2 Tbsp finely chopped fresh dill
• 1 Tbsp lemon juice
• 1/2 tsp salt
• 1/2 avocado, diced

REMOVE and discard skin from salmon. Chop salmon into 1/2-in pieces, then transfer to a large bowl. Stir in egg, onion, flax meal, dill, lemon juice and salt. Gently stir in avocado.

HEAT a large non-stick frying pan over medium. Spray pan with cooking spray. Scoop a heaping 1/2-cup portion into pan. Press into a 1-in-thick round patty. Repeat, cooking 2 patties at a time. Cook until bottoms are golden-brown and crisp, 3 to 4 min. Flip and continue cooking until salmon is cooked through, about 3 more min. Top with peach salsa.

SERVES 4 / 270 calories, 22g protein, 4g carbs, 22g fat, 18g fibre, Excellent source of vitamins B6 and B12