SALMON BURGERS

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/