These salmon patties are a heart-healthy version of the classic burger. I love making “buns” out of grilled portabella mushrooms or covering the top and bottom with lettuce leaves for a burger feel!
Peppers, carrots, celery and kale or spinach (omit pepper for a nightshade-free version)
3 4-oz. cans of wild caught salmon
1 tbsp. coconut flour
Salt, pepper and garlic powder to taste
2-3 tbsp. coconut, red palm or other oil of your choice
Chop all vegetables and sauté in a small amount of oil. Remove from heat and set aside. In a mixing bowl, empty the cans of salmon and mash very well. Add eggs, coconut flour, vegetable mixture and spices and combine well.
In a frying pan over medium-high heat, heat 2-3 tbsp. oil. Form salmon mixture into balls and flatten so that they resemble burgers. Fry patties on one side until they slide easily off the pan, then flip over and fry on the second side until done.
1 box pre-washed arugula
2 radishes, sliced very thin
½ carrot, sliced very thin
⅓ jicama, cut in thin sticks
Sliced black olives, for garnish, optional
½ cup olive oil
Juice of 4 freshly squeezed lemons
¼ cup water
½ tbsp. Simply Organic lemon pepper
½ tsp. course black pepper
1 tsp. salt
Combine ingredients and shake well. Pour desired amount of dressing over salad and toss. Use leftover dressing on other salads or as a fish or chicken marinade. Store in an airtight container at room temperature.