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 at 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.

Nutrition Information