1/4 cup finely grated onion
2 tablespoons chopped fresh parsley
3/4 cup crushed pistachio
3/4 teaspoon salt
1 tablespoon lime juice
3 large eggs
coconut oil (or oil of choice)
1 cup Greek yogurt plain
1/2 cup crushed pineapple (or fruit/ naturally sweetened jam)
Preheat oven to 350ºF
Using hands, flake salmon into chunks. In a mixing bowl, combine salmon with onion, parsley, salt, and lemon juice. Scoop 1/2 coop portions to make patties. Place on a pan and freeze for about 30 minutes.
Dip salmon patties in egg and then in pistachio crumbs. Let dry 10 minutes before baking. Place oil in a skillet and heat over medium-high about 3 minutes. Place patties in skillet and cook for 3 minutes or until golden brown. Flip patties and fry another 3 minutes or until second side is browned. Place on parchment papered cookie sheet. Bake for 10-15 minutes.
Blend yogurt and crushed pineapple to make a dipping sauce. Feel free to substitute another fruit.