Serves 4 - 6
Prep time 10 minutes
Cook time 15 minutes
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
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 lemon slices and onion into the lettuce cup, add the salmon burger on top and then add another piece of lettuce on top and enjoy!
Recipe created for SWW® By Karly Siciliano
