Southwestern Salmon Burgers

Submitted by kitty.rock

"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: 35mins
• Ingredients: 10
• 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.

Reviews

[adopt a greyhound]

Great salmon burgers. Recipe had cilantro listed in the directions but not in the ingredients, so I used about 1/4 c. Served in a multi-grain thin bun with Smokey Tartar sauce and a Mexican kale salad.