Fresh salmon gets pulsed and hand-chopped into two textures, giving these patties a satisfying, meaty bite instead of the mushy consistency you get from over-processed fish. Fresh dill, scallions, lemon zest, and a warm hit of turmeric and ginger season the mixture before it's pan-seared in coconut oil until deeply golden on the outside and just opaque within. The real showstopper is the avocado sauce — mashed with more dill, lemon juice, and olive oil into something creamy and bright enough to spoon generously over every patty. Wrapped in crisp butter lettuce with cool cucumber and a squeeze of lemon, this comes together as a light, herb-forward meal built around good fish and good fat. It's an easy way to bring flaky, omega-rich salmon and fresh produce to the table, and it fits beautifully into a Mediterranean-style way of eating.
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Cut the salmon into rough 1-inch chunks. Place half in a food processor and pulse 4–5 times until coarsely ground with some larger pieces remaining — do not over-process to a paste. Transfer to a large mixing bowl. Finely chop the remaining salmon by hand into small pieces and add to the bowl. This two-texture approach gives the patties a meatier bite.
Add the cassava flour, 3 tbsp dill, scallion greens, 1 tbsp lemon juice, lemon zest, turmeric, ginger, and 1/2 tsp salt to the salmon. Fold together with a spatula until just combined and the mixture holds together when pressed. Do not overmix.
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