Ginger Salmon Burgers
Gluten Free, Egg Free, Nut Free, Seed Free, Keto, Paleo, AIP, low-FODMAP, SCD
- 1.5 lbs salmon (skin removed and cut into 1-inch pieces ( they will do this for you if you ask at the fish counter!))
- 1 bunch scallions
- 1.5 cups chopped cilantro leaves (~ 1 small bunch
- 1 2.5 inch piece ginger (peeled and minced)
- 1/2 tsp salt
- 1/2 tsp toasted sesame oil
- 2 tbsp coconut aminos
- 1 tsp lime zest
- 1 jalapeño
- Swap cilantro for basil
Place salmon pieces in the freezer for about 10 minutes, until very cold but not frozen. In batches, add the salmon to the bowl of a food processor and pulse until it’s well minced but before it becomes a paste (about 10 one-second pulses).
Remove the salmon to a large bowl and blend the scallions, ginger in the food processor until very smooth, about 1 minute. Add this to the bowl with the salmon and use a fork, spatula, or your hands to thoroughly incorporate all the ingredients. Either cook right away or cover and refrigerate for up to two days.
To cook, place a grill pan or skillet over medium high heat. Form the salmon mixture into 6 equal patties, and when the pan is hot but not smoking, cook the burgers for about three- four minutes on each side.
Serve burgers over a cabbage slaw, in a collard wrap with mashed avocado or Asian sunflower seed butter sauce, or hot over sautéed bok choy or swiss chard with a liberal amount of detox pesto.
Ginger isn’t your jam? Use the same food processor method and spice the salmon up with flavor like chopped dill and lemon or chopped sundried tomatoes, garlic, and balsamic vinegar!
STORAGE TIP: when freezing, place in individual containers or stack burgers placing pieces of parchment in between layers to prevent sticking together.
THAWING TIP: Place frozen burgers in a skillet with a spray of avocado oil. When the pan is hot you can add a few drops of water and cover for a minute or too if they are not defrosting in the middle. You can also let burgers thaw in the refrigerator overnight, but pan searing quick before serving will revive the crisp on the exterior of the burger.