What better way to enjoy the warmer weather than with some fresh seafood. We all know that salmon is a great source of anti-inflammatory omega-3 fats, but did you know this fish also contains proteins that can be helpful for joint cartilage, insulin resistance, and reducing gut inflammation? The salmon and dulse flakes both add a high content of iodine to keep your thyroid gland functioning optimally. With tigernut flour as the binder, you also get a good dose of prebiotics to feed the good bacteria in your gut.
You can enjoy these salmon burgers in a lettuce wrap or even throw it on a salad for some extra protein!
Salmon Burgers
Course:
Protocol:
Servings
4
Recipe version:
Ingredients
- 1 lb 454.00 g salmon
- 1/2 cup 120.00 ml Tigernut flour
- 1/4 cup 60.00 ml Tigernut flour If mixture is too moist
- 1 tsp 4.93 ml dried oregano
- 1 tsp NaN ml dried thyme
- 1 tsp 4.93 ml onion powder
- 1 cloves garlic minced
- 1/4 tsp 1.23 ml sea salt
- 1/4 tsp 1.23 ml ground black pepper
- 1 tbsp 14.79 ml Avocado oil
- 1 tbsp NaN ml dulse flakes
Instructions
- Remove skin from salmon if it still has the skin. Roughly chop up salmon into small pieces. Place in bowl and mix with ½ cup tigernut flour, oregano, thyme, onion powder, garlic, dulse flakes, salt, and pepper. If mixture is too moist, add in ¼ cup more of tigernut flour.
- Remove skin from salmon if it still has the skin. Roughly chop up salmon into small pieces. Place in bowl and mix with ½ cup tigernut flour, oregano, thyme, garlic, dulse flakes, salt, and pepper. If mixture is too moist, add in ¼ cup more of tigernut flour.
- Form 4 patties. Heat avocado oil in skillet over medium high heat. Place salmon patties on skillet and cook for 5 minutes on each side or until cooked through.
- Remove from skillet and top with desired toppings.
