Southwestern Salmon Burgers

This is a slightly adjusted version of Elana Amsterdam’s recipe as published in her Gluten-Free Almond Flour cookbook.  Erich said it reminded him of the delicious seafood burgers he always eats on our visits to South Carolina.

Rinse, pat dry and flake into bite-sized pieces:

  • 1 pound salmon filet (I only buy wild salmon, not farmed, with NO color added)

In a large bowl, combine:

  • flaked salmon
  • 3/4 cup blanched almond flour
  • 2 large eggs
  • 1 red bell pepper, diced
  • 1 tablespoon fresh cilantro (optional)
  • 1 tablespoon finely chopped scallions (white and green parts)
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle (optional)
  • 1 tablespoon freshly squeezed lime juice

Form the mixture into 2-inch patties.

Heat oil in a large skillet over medium-high heat.  Cook the patties for 4 to 6 minutes per side, until golden brown.  Transfer the patties to a paper-lined plate and serve hot.

These are great served with lettuce, tomato, and condiments of your choice – just like you would dress a regular burger.  Erich and I both like them on sprouted buns.

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