2 Servings 30 Minutes
8 oz Salmon Fillet (skinless, cut into 1/2- inch chunks)
1/4 cup Cilantro (ﬁnely chopped)
1 tbsp Ginger (peeled and ﬁnely grated)
2 tsp Coconut Aminos
1 tsp Sesame Oil
1 tsp Lime Juice
1 tsp Avocado Oil
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!
Nutrition per serving
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 tamari or soy sauce instead.