Sunday, September 22, 2013

Gluten Free Salmon Burgers

Alaskan Red Salmon Patties

I know I am fortunate. TH and I are able to fish amazing salmon runs each summer, filling our freezer with wild Alaskan Reds to feast on throughout the year. Once a week we grill a fish, usually after marinating in a bit of Bragg's amino acids, garlic, pepper, and a touch of pure maple syrup. (When the fish is fresh/not frozen we typically use just lemon, salt and pepper.)

*On a side note: farmed salmon is scary! Please don't eat it. Visit this site for more information.*

salmon fillet

We typically eat one fillet hot off the grill for dinner and the next day's lunch, while the second fillet gets a bit of a makeover. We've been really into salmon burgers lately. Here is my take on:

Wild Alaskan Gluten Free Salmon Burgers
1 large salmon fillet, cooked
4 eggs, beaten
1 small avocado, mashed
juice of one lemon
1 tsp salt
black pepper, to taste
1/4 cup hemp seeds (optional-omit if you want grain free burgers)
2 T dijon mustard
1 T Costco "No Salt" Seasoning (optional)

1/2 red pepper
1 small bunch green onions
1/2 sweet yellow onion
3 large kale leaves

Preheat oven to 350 degrees. In a large bowl, flake the salmon with a fork, removing any bones. Add the beaten eggs, avocado, lemon juice and the other spices. Finely dice the veggies and then stir into the salmon mixture. Form the mixture into patties and bake on a parchment lined sheet for 15 minutes. Flip the burgers and bake an additional 15 minutes.

salmon burger veggies

 This is a great tip for making patties: use the lid of a mason jar wrapped in saran wrap to form them. Unfortunately I can't remember who to credit for that excellent idea.

salmon patties

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