By MACROS | Published on March 2, 2017
Fishcakes are a definite crowd pleaser and these healthy salmon burgers serve up a super high dose of protein, not to mention omega 3 and vitamins and minerals.
457 calories | 5g fiber |Â 40g carbs | 36g proteins |Â 14g fat |Â 6g sugar
Ingredients
- 3/4lb raw, wild-caught salmon (bones removed)
- 1/3 cup wheat breadcrumbs
- 1 tbsp garlic paste
- 1/2 tbsp smoked paprika
- Juice from 1/2 lemon
- 1 jalapeno (chopped, seeds removed)
- 1/4 cup green onion (chopped)
- Pinch of sea salt & pepper
- Garnish: cilantro
- Spray-on coconut oil
Burger:
- 1 sprouted grain bun
- 1oz goat cheese
- 1 tbsp Dijon mustard
- 1 red onion
- 1 lettuce
- 3-4 tomato
Method
Step 1: Chop up raw salmon into chunks and ensure that the bones have been removed. While canned salmon can be used for this recipe, it is highly recommended that you use raw salmon. When blended, raw salmon turns into a sticky paste, like minced meat, which makes it much easier to bind together and form patties. If canned salmon is used, you’ll need to ensure it is completely drained, then add more breadcrumbs and at least 1 egg to help with binding.
Step 2: To a blender, add salmon, breadcrumbs, garlic, paprika and lemon juice. Slowly pulse blend until it creates a thick, sticky paste.
Step 3: Dump the contents into a bowl and add green onions and jalapenos. Mix together using your hands and form about three large patties.
Step 4: Place the patties in the freezer for about 20 minutes so they can become firm.
Step 5: Spray a nonstick skillet with coconut oil and set it on medium heat.
Step 6: Add the patties and cook on each side for about three to four minutes, until the outer coating is brown and the edges are crispy.
Step 7: Enjoy these patties with a fresh salad or you can assemble a burger. If you’re having the burgers for lunch, don’t pre-assemble them. Keep the ingredients separate so the burger doesn’t get soggy and so you can re-heat the salmon patty.
 – READ MORE: Bag That Fish: Carribean Salmon Fillets –
