Salmon Burger With Avocado Aioli

Salmon Burgers with Avocado Garlic Sauce

INGREDIENTS

For The Salmon Burgers:

·         1 package Coho or King Salmon, baked and chopped 

·         1/2 lemon, juiced (2 Tbsp.) + ½ tsp. lemon zest

·         1 small shallot, minced (may substitute 2 cloves garlic, minced)

·         2 green onions, sliced

·         1 Tbsp. fresh dill, chopped (may substitute 1 tsp. dried dill)

·         2 tsp. Dijon mustard

·         ¼ tsp. salt (to taste)

·         ¼ tsp. pepper (to taste)

·         2 eggs

·         1/4 cup almond flour

·         1 Tbsp. olive oil (or other favorite cooking oil) 

For the Avocado Garlic Sauce:

·         1 medium avocado, halved and pit removed

·         1/4 cup extra virgin olive oil

·         1/2 lemon, juiced

·         1 tsp. Dijon mustard

·         1 Tbsp. fresh dill (may substitute 1 tsp. dried dill)

·         2 garlic cloves, minced

·         ¼ tsp. salt

·         1/8 tsp. pepper

INSTRUCTIONS

For the burgers:

1.     Thaw salmon overnight in refrigerator. Bake salmon at 350 degrees for 10-14 minutes or until salmon is flakey. Let salmon cool enough to flake it all into a bowl and remove the skin. Combine all the salmon burger ingredients, except the olive oil, in a large bowl and mix well. If mixture is wet, add additional almond flour 1 Tbsp. at a time.

2.     Form into 6-8 patties. Patties easily fall apart until they are cooked. Handle with caution.

3.     Heat olive oil on a griddle or pan to medium-high heat.

4.     Once hot (oil must be hot), carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to pan.

5.     To serve, top with 1-2 Tbsp. avocado garlic sauce

For the Avocado Garlic Sauce:

In a food processor or blender, combine all the ingredients and process until smooth. Eat on a bun with a vinegary slaw or on a bed of lettuce!