Salmon Burgers
    Servings
    4
    Servings
    4
    Ingredients
    • 1pound wild salmon filletroughly chopped
    • 1/2cup red bell pepperroughly cut
    • 2 celery stalkscut in 2-inch pieces
    • 1/2 onionroughly chopped
    • 2 garlic cloves
    • 1 eggorganic, Omega-3
    • 1teaspoon fresh lemon juice
    • 1tablespoon low-sodium tamari sauceunless salmon is from leftovers and already flavored (optional)
    • 1tablespoon fresh dillnot chopped (optional)
    • 1tablespoon coconut oil
    • 8large iceberg lettuce leaves
    • 2 Ezekiel gluten-free buns(optional)
    • 1tablespoon Vegenaise®
    • 1tablespoon Dijon mustard
    • 2large tomato slices
    Instructions
    1. 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.
    2. Remove from processor and place in a medium bowl. Form mixture into four patties of equal size.
    3. 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.
    4. Place 4 lettuce leaves on 4 plates. If using buns place half a bun on each plate.
    5. 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).
    6. 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.
    7. Serve hot.
    Recipe 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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    Print Recipe
    Salmon Burgers
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    Servings
    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
    Servings
    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
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. 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.
    2. Remove from processor and place in a medium bowl. Form mixture into four patties of equal size.
    3. 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.
    4. Place 4 lettuce leaves on 4 plates. If using buns place half a bun on each plate.
    5. 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).
    6. 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.
    7. Serve hot.
    Recipe 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.

     

     

    Omega-3 Power
    Extra high-potency omega-3 fish oil supplement, screened for 250 possible contaminants and absolutely essential for your brain and body. Get 21% OFF with coupon code TANA21 at checkout.

     

     

     

    Are We Sending Kids to College Too Early? ... Listen now on The Brain Warrior's Way Podcast.