Serves 4
Ingredients:
1 lb. wild caught salmon, roughly chopped without skin and bones removed
½ lemon, juiced
1 rib celery, diced
2 tbsp. Fresh parsley, chopped
1 tbsp. Avocado oil mayo
1 tbsp. Gluten free panko bread crumbs
¼ c. almond flour
1 whole egg, whisked
¼ tsp. Garlic powder
¼ tsp. Smoked paprika
½ tsp. Salt
⅛ tsp. Ground black pepper
Avocado oil spray
1 head iceburg lettuce, washed with whole leaves removed
Fillings: Sliced tomato, avocado, red onion
Instructions:
Combine all salmon burger ingredients together except for the iceberg lettuce and filling ingredients in a bowl and mix well. If the mixture is too wet, add an extra tbsp of almond flour at a time.
Form mixture into 4-6 patties. Handle with caution! Patties can easily fall apart before cooking. Use a spatula to assist.
In a large skillet add avocado oil spray to coat the pan. Add patties carefully to the hot pan and cook on each side for about 3-4 minutes or until golden brown.
To serve, Prepare lettuce onto a plate and add some sliced tomato, avocado, and onion inside the lettuce cup, add the salmon burger on top and then add another piece of lettuce on top and enjoy!
