Salad Topper Salmon Fritters {paleo, grain-free, gluten-free, dairy-free}

I always hear about canned salmon in packed lunches, "just pack a container of salad and add a can of salmon on top! So easy!" I think I've even given this advice. My husband regularly tells me he wouldn't be caught dead cracking a can of fish at work. "No one wants to be the guy that makes the kitchen smell like fish, Melissa." I roll my eyes, but I kind of get it. Also, unless you have really set yourself up for success, a plain can of salmon over a salad doesn't sound that appetizing!

Canned, wild-caught, sockeye salmon is a fantastic way to get quality protein, about 73% of your omega-3 fatty acids for the day, ample vitamin D, selenium, and phosphorous. It is much cheaper than fresh or frozen wild salmon, and since it's shelf stable it can be easier to incorporate into your weekly cooking without as much planning.

These took me under 20 minutes to mix up and fry in a little bit of olive oil in a cast iron skillet. They taste just as great chilled in the fridge. They don't smell fishy. The perfect salmon salad topper for a packed lunch! I promise you, you won't be known as "the fish guy" if you bring these to work!

I ate mine over a bed of spinach, red onions, a squirt of fresh lemon, and Primal Kitchen Caesar dressing. It would also be great with a homemade tartar sauce, if you wanted to go the dipper route as opposed to salad!

**For those with egg allergies, I think an egg substitute would work great here. I would try a flax or a chia seed egg first!