Ingredients
Salmon Burgers:
- 12 oz. wild-caught salmon, baked and chopped
- 1/2 lemon, juiced (~2 Tbsp.) + ½ tsp. lemon zest
- 1 small shallot, minced (may substitute 2 cloves garlic, minced)
- 2 green onions, sliced
- 1 Tbsp. fresh dill, chopped (may substitute 1 tsp. dried dill)
- 2 tsp. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 eggs
- 1/4 cup almond flour
- 1 Tbsp. coconut oil or ghee/clarified butter
For the Avocado Garlic Sauce:
- 1 medium avocado, halved and pit removed
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- 1 tsp. Dijon mustard
- 1 Tbsp. fresh dill (may substitute 1 tsp. dried dill)
- 2 garlic cloves, minced
- ¼ tsp. salt
- 1/8 tsp. pepper
Instructions
For the burgers:
- Combine all of the salmon burger ingredients, except the coconut oil, in a large bowl and mix well. If mixture is pretty wet, add additional almond flour 1 Tbsp. at a time.
- Form into 6-8 patties. Patties easily fall apart until they are cooked. Handle with caution.
- Heat coconut oil on a griddle or pan to medium-high heat.
- Once hot (oil must be 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.
- To serve, top with 1-2 Tbsp. avocado garlic sauce and tuck into a lettuce wrap if you wish.
For the Avocado Garlic Sauce:
- In a food processor or blender, combine all of the ingredients and process until smooth.
Nutrition
- Serving Size: 4 servings (2 burgers)
- Calories: 195
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 24 g
