LS Ginger Cilantro Salmon Burgers

6 ingredients · 30 minutes · 2 servings

Ingredients   8 ozs Salmon Fillet (skinless, cut into 1/2-inch  chunks)  1/4 cup Cilantro (finely chopped)  1 tbsp Ginger (peeled and finely grated)  1 tsp Sesame Oil  1 tsp Lime Juice  1 tbsp Avocado Oil   Directions   1. Add the salmon to the bowl of a food processor (including the blade) and place in the freezer for 15 minutes.  2. Meanwhile, in a large mixing bowl combine the cilantro, ginger, sesame oil and lime juice. Set aside.  3. Remove the food processor bowl from the freezer. Pulse the salmon 4 to 5 times until finely chopped but not a puree. Fold the chopped salmon into the cilantro and ginger mixture.  4. Form the mixture into patties. If it is too wet, refrigerate for 20 minutes to stiffen before forming into patties.  5. Heat the avocado oil in a large non-stick pan over medium-high heat. Cook the salmon burgers for 4 to 5 minutes per side, or until cooked through and firm to the touch. Serve immediately and enjoy.

Ingredients

8 ozs Salmon Fillet (skinless, cut into 1/2-inch

chunks)

1/4 cup Cilantro (finely chopped)

1 tbsp Ginger (peeled and finely grated)

1 tsp Sesame Oil

1 tsp Lime Juice

1 tbsp Avocado Oil

Directions

1. Add the salmon to the bowl of a food processor (including the blade) and place in the freezer for 15 minutes.

2. Meanwhile, in a large mixing bowl combine the cilantro, ginger, sesame oil and lime juice. Set aside.

3. Remove the food processor bowl from the freezer. Pulse the salmon 4 to 5 times until finely chopped but not a puree. Fold the chopped salmon into the cilantro and ginger mixture.

4. Form the mixture into patties. If it is too wet, refrigerate for 20 minutes to stiffen before forming into patties.

5. Heat the avocado oil in a large non-stick pan over medium-high heat. Cook the salmon burgers for 4 to 5 minutes per side, or until cooked through and firm to the touch. Serve immediately and enjoy.