Makes 6 burgers
- 3 – 4 green onions, ends trimmed
- 1 large handful fresh cilantro
- 1 – 2 tsp. lemon zest
- 1 tsp. sea salt
- Freshly ground black pepper
- 1 – 1.5 lbs. wild salmon, skinned and de-boned
- 1 cup cooked quinoa
- Olive oil or coconut oil for cooking
Place the green onions, cilantro, lemon zest, sea salt, and black pepper into a food processor fitted with the “s” blade. Process until it is finely minced. Add the salmon and quinoa and process again until desired consistency. It is nice to have a few little chunks of salmon in the patties. Form into patties and place onto a plate. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of oil and place a few patties in the skillet. Cook only three at a time in a 10-inch skillet. If your pan is hot, it should only take 2 to 3 min per side to cook. If your pan is not quite heated, it will take about 5 min per side and they may stick a little. Remove patties from skillet and set onto a plate. They will continue to cook once off the stove so be sure not to overcook them.
Add a green salad and/or ½ sweet potato.