Southwestern Salmon Burgers

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.

• Ready In: 35 mins
• Serves: 4

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 at www.nutsonline.com, www.honeyvillegrain.com or www.lucyskitchenshop.com. Canned salmon could be used for the salmon filet, and may hold together better, but I don't have experience with the substitution.