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​RECIPES

Most recipes have been sourced from the Plant Paradox/lectin-free community

SALMON BURGERS

8/9/2018

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Picture
Ingredients
  • 500 g. (ca. 1.1 lbs) wild salmon filets, preferably organic
  • 6 Tbsp. shredded Parmesan cheese
  • 1 cloves garlic, minced or pressed
  • 1 1/2 tsp. dried Italian herbs
  • 1 Tbsp. fresh parsley
  • 1/2 cup almond meal
  • 1 tsp. sea salt
  • 1 tsp. paprika
  • 1/2 tsp. freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1/3 cup cooked, pureed butternut squash (optional; use slightly less almond meal if omitting)
  • Slices of lemon, hot sauce, or paleo remoulade to serve
​​Instructions
  1. Preheat oven to 200° C (400°F).
  2. Steam the salmon fillets until they are flaky and break apart easily (about 15-20 minutes).
  3. In a mixing bowl, shred the fish with a couple of forks until the pieces are very small. Add all the other ingredients and mix well until a nice doughy mixture forms.
  4. Form into six average hamburger-sized patties, each about 3/4 of an inch.
  5. Place patties on a baking sheet with parchment paper. Bake for about 15 minutes or until the edges and tops are golden brown. Flip and brown the other side for another 5-10 minutes
  6. Serve with slices of lemon, hot sauce, or paleo mayonnaise/remoulade.
​Tip
  1. A recipe for paleo mayo can be found here: http://goo.gl/VsBZY.
  2. This recipe for remoulade can be made paleo by using olive oil, macadamia oil, or avocado oil. http://goo.gl/c7R2o.
http://eclectic-domestic.com/salmon-burgers-even-a-kid-could-love-and-mine-did/
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