- For the patties–
- 1lb salmon, skin removed
- 1 egg, whisked
- 1/2 cup almond flour
- 3 stalks celery, chopped small (yes, small)
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro
- 1 tablespoon green onions
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
- For the vinaigrette–
- 1/3 cup olive oil
- 2 tablespoons fresh cilantro
- 1 1/2 limes, juices squeezed
- 1/2 lemon, juices squeezed
- 1 tablespoon honey
Preparation
Pull out your food processor. If you don’t have one, good luck. Life is just not quite as fun without one. Add all your patty ingredients to the food processor, except for the celery. Once everything is mixed, fold in the chopped celery.
Make patties however big you want.
Place on hot, greased skillet and cook on both sides for about 3-5 minutes or until cooked through.
While the salmon burgers are cooking, make the vinaigrette.
Add all vinaigrette ingredients to the food processor. Taste to perfect! Add salt if needed.
Top burgers off with vinaigrette.
