our first and best steps begin with food
This recipes makes 4-5 servings. For just two burgers, adjust the recipe to use one 5-oz can of salmon with 1/3 c crumbs.
1 (14-ounce) can wild-caught salmon, drained
1 pasture-raised egg, lightly beaten (you may omit this if egg is not tolerated)
Salt, pepper, and seasonings of your choice (e.g. a dash of Old
Bay Seasoning, or Spike natural seasoning, to taste)
½ cup gluten-free (GF) breading mix or ground GF crackers* Avocado or coconut oil for frying
1. Use a fork to break up the canned salmon into small pieces. Either remove the little bones or crush with your fingers — they are soft and edible, and are an excellent source of calcium.
2. Add egg and seasonings, and mix well. Add just enough breading/crumbs to keep the mixture together, and form as you would for small burgers, packing tightly.
3. Heat about ¼" oil in a 10" frying pan; you do not need a lot of oil. When oil is hot, place burgers in the pan, leaving enough space between them to turn easily.
4. Fry burgers on each side until golden and forming a crispy outer surface.
5. Place burgers on a paper towel-lined plate.
6. Keep warm and serve as you would burgers.
I often a place a salmon patty on a bed of greens with a smear of avocado mayonnaise, with maybe a pinch of dill or a drizzle of lemon juice. Minced ginger root is another great flavor enhancer that blends nicely into the mayo.
*Use a dry blender or single-serve blender container to break up crackers slightly to create “crumbs”. The crumbs should not be as fine as powder, but small enough to work with the egg to hold the patties together for cooking. Alternatively, use dry, whole-grain bread crumbs.