Name: Salmon Burgers
Cook time: 20 min
Yield: 8
Ingredients: 12 ounces wild-caught salmon, baked and chopped (may substitute canned); 1/2 large lemon, juiced (~2 tablespoons) + ½ teaspoon lemon zest; 1 small shallot, minced (may substitute 2 cloves garlic, minced); 2 green onions, sliced; 1 tablespoon fresh dill, chopped (may substitute 1 teaspoon dried dill); 2 teaspoons Dijon mustard; ¼ teaspoon fine sea salt; ¼ teaspoon black pepper; 2 eggs; 1/4 cup almond flour; 1 tablespoon coconut oil or ghee/clarified butter; 1 medium avocado, halved and pit removed; 1/4 cup extra virgin olive oil; 1/2 lemon, juiced; 1 teaspoon Dijon mustard; 1 tablespoon fresh dill (may substitute 1 teaspoon dried dill); 2 garlic cloves, minced; ¼ teaspoon fine salt; 1/8 teaspoon black pepper

Method

To make the salmon burgers, in a large bowl, combine all of the salmon burger ingredients, except the coconut oil; mix well. If mixture feels too wet, add additional almond flour, 1 tablespoon at a time.
Form the mixture into 8 small patties. Patties easily fall apart until they are cooked. Handle with caution. If not cooking right away, place the salmon patties in the refrigerator for up to 24 hours.
To cook the salmon patties, heat the coconut oil on a griddle or pan over medium-high heat.
Once the oil is hot, carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to pan.
Optional Step: To make the Avocado Garlic Sauce, in a food processor or blender, combine all of the ingredients and process until smooth.
Serve salmon patties in buns, over lettuce greens, or tucked into lettuce wraps. If desired, top with a squeeze of lemon juice and a dollop of the Avocado Garlic Sauce.

Ingredients

Method

Cook it in SaltyBytes