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Southwestern Salmon Burgers

12 Aug

Colorful, fresh, a little spicy, good for you, AND delicious.

1 pound of skinless salmon fillet
¾ cup blanched almond flour
2 large eggs
1 red bell pepper, diced into ¼ inch cubes
1 tbsp minced fresh cilantro
1 tbsp finely chopped scallions (use the white and green parts)
1 tsp sea salt
1 tsp ground cumin
1 tsp ground chipotle
1 tbsp freshly squeezed lime juice
2 tbsp grapeseed oil

Rinse the salmon, pat dry, and cut into ¼ inch cubes

In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. 

Form the mixture into 2-inch patties.

Heat the oil in a large skillet over medium-high heat.  Cook the patties for 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve hot.

I served this alongside a salad and Cilantro Lime rice. Delish!

**I wish I had a picture to show you how beautiful the final product was…but Baby Hunter showed up, and this Auntie wouldn’t set him down to pick up a camera.  By the time I thought about it, all the salmon was gone. Oops!
Holly’s notes: I made this dish with my momma (gluten-free, soy-free, dairy free…) hence some of the unusual ingredients: almond flour, grapeseed oil.  I went ahead and bought a small bag of almond flour as I’ve been trying to incorporate more of it into what I cook. I substituted regular ol canola oil instead of grapeseed. Grapeseed sounds a little too “hippy-healthy” for me. 🙂 You could also use EVOO if that’s all you had.

I didn’t have a red bell pepper on hand, so I used green—they’re always cheaper, anyways.

Instead of trying to skin the salmon myself, I asked my friendly HEB butcher to do it. He gladly obliged.

Bon appetit!

*This recipe is from the Gluten-Free Almond Flour Cookbook