Salmon Burgers

Nutrition Facts
Salmon Burgers
Amount per Serving
Calories
288
% Daily Value*
Fat
 
14.9
g
23
%
Saturated Fat
 
4.8
g
30
%
Cholesterol
 
127
mg
42
%
Sodium
 
220
mg
10
%
Carbohydrates
 
5.4
g
2
%
Fiber
 
1.4
g
6
%
Sugar
 
2.4
g
3
%
Protein
 
31.3
g
63
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 4

Ingredients:

  • 1 pound wild salmon fillet roughly chopped
  • 1/2 cup red bell pepper roughly cut
  • 2 celery stalks cut in 2-inch pieces
  • 1/2 onion roughly chopped
  • 2 garlic cloves
  • 1 egg organic, Omega-3
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon low-sodium tamari sauce unless salmon is from leftovers and already flavored (optional)
  • 1 tablespoon fresh dill not chopped (optional)
  • 1 tablespoon coconut oil
  • 8 large iceberg lettuce leaves
  • 2 Ezekiel gluten-free buns (optional)
  • 1 tablespoon Vegenaise®
  • 1 tablespoon Dijon mustard
  • 2 large tomato slices

Directions:

  • In a large food processor, combine salmon, bell peppers, celery, onion, garlic, egg, lemon juice, tamari sauce, and dill (if desired). Chop until thoroughly mixed and salmon and vegetables reach a fine consistency, but are not mushy.
  • Remove from processor and place in a medium bowl. Form mixture into four patties of equal size.
  • Heat oil in a large skillet over medium-high heat. Place patties in hot skillet and cook for about 5 minutes on each side (turning after 2 minutes per side) or until patties reach desired doneness.
  • Place 4 lettuce leaves on 4 plates. If using buns place half a bun on each plate.
  • Remove salmon patties from heat and place on a plate until they cool slightly. After a couple of minutes, place patties on lettuce wraps. (or open-faced gluten-free buns, if desired).
  • Add Vegenaise® and mustard to one side of each patty and top with tomato slice. Place remaining lettuce leaves on top of burgers and wrap to secure.
  • Serve hot.

Notes:

This recipe is great with leftover salmon! If using leftover salmon, cut cooking time for salmon by 2 or 3 minutes to avoid burgers becoming dry. Adjust spices and herbs according to what is in the leftover salmon.
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