Salmon Wasabi Burgers

Ingredients

Contains: egg, wheat, tree nuts, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Fresh, Skinless Salmon Fillet
• 1 Tablespoon Fresh Ginger, Peeled And Minced
• ¼ cups Fresh Scallions, Finely Chopped
• ¼ cups Fresh Cilantro, Minced
• 2 whole Large Eggs
• 1 Tablespoon Freshly Squeezed Lime Juice
• ½ cups Blanched Almond Flour
• 1 teaspoon Celtic Sea Salt
• ¼ cups Wasabi Powder
• 1 Tablespoon Water
• 1 Tablespoon Coconut Oil For Frying

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the salmon fillet into chunks and pulse it in a food processor until coarsely chopped, taking care not to make a paste.

2. Transfer the salmon to a bowl. Add the minced ginger, chopped scallions, minced cilantro, lime juice, and sea salt, and stir to combine.

3. Whisk the eggs and 1 tablespoon water in a small bowl, then stir them into the salmon mixture with the almond flour and wasabi powder.

4. Let the mixture rest for 5 minutes so the almond flour can absorb moisture and the mixture firms up.

5. Divide the mixture into 4 equal portions and gently shape each into a patty about 3/4 inch (2 cm) thick.

6. Heat the coconut oil in a large skillet over medium heat until shimmering.

7. Cook the patties for about 3 to 4 minutes per side, until golden brown and the centers reach 145°F (63°C) or the flesh is opaque and flakes easily.

8. Serve the burgers hot.