Ginger Cilantro Salmon Burgers
227 grams Salmon Fillet (skinless, cut into 1/2-inch chunks)
1/4 cup Cilantro (finely chopped)
1 tbsp Ginger (peeled and finely grated)
2 tsps Coconut Aminos
1 tbsp Sesame Oil
1 tsp Lime Juice
1 tbsp Avocado
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.
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 extra virgin olive oil or coconut oil instead.
From Suja's Kitchen to your kitchen. Enjoy!