Ginger Cilantro Salmon Burgers
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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
Ingredients
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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 a 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.
Recipe 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.
7 ingredients ·30 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
