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Anti-Inflammatory Salmon Burgers (Paleo)
Ingredients
  • 12 ounces (or two 6-oz cans, drained) cooked wild salmon
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 1 medium shallot, diced
  • 1-inch piece of fresh ginger, minced
  • 1 tablespoon coconut flour
  • ¼ cup walnuts, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon sea salt
  • Pinch of black pepper
  • 1 tablespoon coconut oil
  • subheading: Citrus Dressing:
  • 2 tablespoons mayonnaise
  • 1 tablespoon brown mustard
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
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