Ginger Cilantro Salmon Burgers
Equipment
- Food processor
- Mixing bowl
- Non-stick pan
Ingredients
- 8 ozs Salmon Fillet skinless, cut into 1/2-inch chunks
- 1/4 cup Cilantro finely chopped
- 1 tbsp Ginger peeled and finely grated
- 2 tsps Coconut Aminos
- 1 tsp Sesame Oil
- 1 tsp Lime Juice
- 1 tbsp Avocado Oil
Instructions
- Add the salmon to the bowl of a food processor (including the blade) and place in the freezer for 15 minutes.
- Meanwhile, in a large mixing bowl combine the cilantro, ginger, coconut aminos, sesame oil and lime juice. Set aside.
- Remove the food processor bowl from the freezer. Pulse the salmon 4 to 5 times until finely chopped but not puree. Fold the chopped salmon into the cilantro and ginger mixture.
- Form the mixture into patties. If it is too wet, refrigerate for 20 minutes to stiffen before forming into patties.
- Heat the avocado oil in a large non-stick pan over medium-high heat. Cook the salmon burgers for 4 to 5 minutes per side, or until cooked through and firm to the touch. Serve immediately and enjoy.
Notes
Leftovers: Refrigerate in an airtight container for up to 2 days.
Serving Size: One serving is equal to one salmon burger.
More Flavor: Add minced garlic, honey, lime zest, red pepper flakes or hot sauce to the
burger mixture. Serve it with: Leafy greens topped with extra lime juice, chopped cilantro, sesame
seeds, and sliced avocado. No Coconut Aminos: Use tamari or soy sauce instead. No avocado oil: Use extra virgin olive oil or coconut oil instead. Perfect Combo: Corn and Green Onion Quinoa is the perfect side for it.
burger mixture. Serve it with: Leafy greens topped with extra lime juice, chopped cilantro, sesame
seeds, and sliced avocado. No Coconut Aminos: Use tamari or soy sauce instead. No avocado oil: Use extra virgin olive oil or coconut oil instead. Perfect Combo: Corn and Green Onion Quinoa is the perfect side for it.