3 cups (2 – 14.5 oz cans) wild salmon
1 cup cooked wild rice
6 tablespoons heavy cream
2 tablespoons mayonnaise
2 organic eggs
1 teaspoon mustard
½ teaspoon salt
½ teaspoon black pepper or a dash of cayenne pepper
1/3 – ½ cup fresh dill or parsley, chopped

Preheat oven to 350. Mix and let stand.

½ - 1 tablespoon olive oil
½ cup green bell pepper, diced
½ cup onion, diced

Sauté vegetables in olive oil until tender. Mix with salmon mixture. Place parchment paper on a baking sheet. Spread 1 tablespoon of olive oil on paper. Form 6 patties and place on baking sheet. Bake 30-40 minutes, until golden brown and firm.

Makes 6 servings.