Here’s another easy, quick meal that’s super de-lish and nutritious too.

Salmon Patties

1 can, 12-15 oz, red salmon
2 eggs, preferably from pastured chickens
Juice of 1/2 organic lemon
2 slices bread (I used Nourishing Traditions buttermilk soaked bread), toasted and crumbled–you may substitute 1/4 cup almond or coconut flour for gluten-free
Dash of naturally fermented soy sauce
Butter for cooking

How to make the salmon patties:

Drain salmon and break up with a fork.  Mix in eggs, lemon juice, soy sauce, and bread crumbs.  Shape into patties and cook in butter over medium heat until brown on both sides.

Dill Sauce

8 ounces sour cream (I used local raw sour cream)
4 tablespoons snipped fresh dill, locally grown or organic
1 teaspoon sea Salt (Celtic Sea Salt)
1/4 teaspoon freshly ground organic black pepper
Juice of 1/2 organic lemon

Combine all ingredients in a small bowl and chill before serving.  I just love this dill sauce, and it’s so easy to make!

Veggies

Bring broccoli florets (organic) and about a half cup of water to a boil, reduce to a simmer, and cook for about 5 minutes, until fork-tender.  Drain and season with butter and sea salt.

Now this is the really easy one:  Slice the fresh tomatoes. Serve!

Of course, for me, the hardest part of this meal is finding the local, fresh tomatoes. These were bought at my favorite farmers market, but their season is short.

This post is linked on Monday Mania, July 23, 2012, at The Healthy Home Economist.

It is also linked on Weekend Gourmet Blog Carnival, July 23, 2012, at Hartke Is Online!