Salmon Burger Patties
Pump up your Omega 3s! This is a flavorful twist on a salmon burger with the infusion of fresh ginger. Serve it on your favorite gluten-free bun, over a salad or our favorite way, alongside some stir-fry veggies.
Salmon is a wonderful source of lean protein and it contains a plethora of amazing nutritional benefits including Omega 3 fatty acids, vitamin B12, B6 and B3 as well as Vitamin D. It also contains a superior amount of selenium and phosphorus. Choose wild caught, Pacific salmon over farmed for quality assurance.
Prep time: 15 minutes
Total time: 45 minutes
Gluten-free, dairy-free, soy-free, egg-free and no processed sugar.
Makes 4 servings
12-14 oz wild, salmon filet, skinned and cut into large chunks (frozen is ok, just allow time to defrost)
1 T finely grated fresh ginger root
½ t sea salt
¼ c fresh chives
1 handful fresh spinach or 2 cups loosely packed
2 T tamari or sub coconut aminos
1 T coconut or olive oil for cooking
Dijon mustard (optional)
1. Place all ingredients except salmon in a food processor and pulse 6-8 times until roughly chopped. Add in salmon and pulse 4-6 more times until blended together but salmon still has some chunks.
2. Form into 4 equal patties and set aside on parchment paper.
3. Heat a skillet on med-low, then add in oil.
4. When oil is shimmering (never let it smoke!) add in patties and cook for 3-4 minutes each side until just done in center. Don’t move the patties before flipping to avoid sticking and beware of overcooking as this will dry out the patties.
5. Serve immediately with a dollop of Dijon mustard, if desired.