Cajun Salmon Burgers with Mango Avocado Salsa
MAKES: serving
Ingredients
3 6-oz cans wild salmon
3/4 cup almond flour
1/4 cup red onion, finely diced
3 cloves garlic, minced
3 tsp paprika
1-1/2 tsp oregano
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp chili powder, to taste
1-1/2 tsp thyme
2 eggs
3 Tbsp avocado oil
Mango Avocado Salsa:
3 cups mango, chopped
1 cup avocado, chopped
1/4 cup red onion, finely diced
1 jalapeño, finely diced, seeds removed
2 Tbsp lime juice
1/4 tsp sea salt
-
Cabbage Slaw Mix:
12 cups shredded cabbage
1/4 cup + 2 Tbsp lime juice
Sea salt & pepper, to taste
Directions
Combine all Mango Avocado Salsa ingredients. Toss. Set aside.
Combine all Cabbage Slaw ingredients. Toss. Set aside.
Remove skin from salmon fillets. Using a food processor or blender, pulse salmon for 5 seconds, until it is broken down into a chunky / minced consistency. Transfer to a bowl.
Add almond flour, onion, garlic, spices, herbs, and eggs. Mix well. Form into 6 patties.
Heat oil in a large nonstick pan over medium-high heat. Add salmon patties. Cook 3-5 minutes per side, until a golden crust forms and they are cooked through.
Top 2 cups cabbage slaw with 1 salmon burger and one-sixth of the Mango Avocado Salsa for a complete meal.