Southwestern Salmon Burgers |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I haven't made these yet, but they sound wonderful! A colorful blend of bright red peppers, fresh citrus, cilantro, and a spicy dash of chipotle, these tasty burgers are packed with omega-3s. From the book The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. Ingredients:
1 lb salmon fillet, skin removed |
3/4 cup blanched almond flour |
2 large eggs |
1 red bell pepper, diced into 1/4-inch cubes |
1 tablespoon finely chopped scallion (both white and green parts) |
1 teaspoon sea salt |
1 teaspoon ground cumin |
1 teaspoon ground chipotle chile pepper |
1 tablespoon freshly squeezed lime juice |
2 tablespoons grapeseed oil |
Directions:
1. Rinse the salmon, pat dry, and cut into 1/4-inch cubes.
2. In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. Form the mixture into 2-inch patties.
3. Heat the grapeseed 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 towel-lined plate and serve hot.
4. NOTE: You can find BLANCHED almond flour , or . Canned salmon could be used for the salmon filet, and may hold together better, but I don't have experience with the substitution.
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