SOUTHWESTERN SALMON BURGERS
 1 Pound Skinless salmon fillet
¾ Cups Blanched almond flour
2 Large Eggs
1 Red bell pepper, diced into ¼" cubes
1 Tbs Minced fresh cilantro
1 Tbs Finely chopped scallions
1 tsp Sea salt
1 tsp Ground cumin
1 tsp Ground chipotle
1 Tbs Freshly squeezed lime juice
2 Tbs Grapeseed oil
Rinse the salmon, pat dry, and cut into ¼-inch cubes.
In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. Form the mixture into 2-inch patties.
Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties for 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve hot.
Servings: 4
Guest Chef:
Elana Amsterdam is a popular food writer, blogger, cooking teacher and the author of The Gluten-Free Almond Flour Cookbook featuring gluten-free takes on traditional recipe classics!
Visit her blog - ElanasPantry.com - to learn the latest about gluten-free cooking!
Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.
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