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30 Minute Salmon Burger With Asian Slaw
Adapted from @rachelmansfield These Salmond Burger are seriously delicious and ready under 30 minutes!! Canned wild caught salmon make these super quick and delicious. The asian slaw really pulls everything together in no time!
Prep Time: 00:10
Cook Time: 00:15
3 cans wild caught salmon
2 pasture-raised eggs
1/2 cup crushed protein crisps, tortilla chips, or almond flour (i used our little rebellion protein crisps)
1 packed cup of spinach, chopped
1 bundle green onion, chopped
2 cups shredded cabbage and carrot blend
1/2 tsp garlic powder
1/2 tsp black pepper
2 tsp apple cider vinegar
3 tablespoons paleo or avocado/olive oil based mayonnaise (i used primal kitchen chipotle lime mayo)
4 buns of choice (i used mikey’s paleo english muffins, or omit the bun all together and make into a salad)
1 avocado, sliced
1Begin by preheating the oven to 400 degrees F and prepare a baking tray with parchment paper.
2Drain canned salmon, getting most of the liquid out.
3Add Salmon to a bowl with the eggs, crushed chips, chopped spinach, green onion, and a pinch of salt. Mix to combine.
4Form salmon into 4 equally sized burgers and place them on the baking tray. When oven is up to temperature, add burgers and make for 15 minutes or until warmed all the way through.**
5In a bowl combine all the ingredients for the Asian slaw.
6Serve burgers with buns, slaw, and avocado or make into a salad with your choice of toppings.
**This recipe calls for baking the salmon burgers, but they could easily be put on the grill or cooked on a grill pan on the stovetop. If you chose to grill the burgers, let them rest for 20 minutes before cooking to help them stick together.
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