Anyone else sick of stuffing and cranberry sauce?
Me neither. I could go all month. Bring it on, baby. The turkey, well, you know my stance.
Burrito-Lover (my significant other) and I had a spectacular Thanksgiving. While vegetable is normally my middle name (and the gym is pretty much my last), this week I said, “ehhh, screw it.” As in, pumpkin-pie-for-breakfast, wine-for-an-appetizer, and a-walk-to-the-kitchen-for-exercise screw it.
On the plane flight back home to Los Angeles, Burrito-Lover turned to me and echoed my sentiments exactly, “I NEED THE GYM AND A SALAD.”
After way too many helpings of kugel, I whole heartedly agree. It’s *begrudgingly* time to get back on track.
That’s why we settled into these crispy, savory, salmon cakes lickety-split. Not only are they super easy to make (canned salmon has its perks, seriouslllly, read below) but you’ve got extras for days.
PLUS, for my gluten-free friends– you’re totally covered.
I am for sure a true fish lover. But not just any fish; salmon is by far my favorite for a ton of reasons. It’s super high in protein and healthy fats, plus it’s loaded with Omega-3’s: essential fatty acids highly beneficial for brain health, lowering cholesterol, and acting as potent anti-inflammatory substances.
And don’t you go rollin’ your eyes at canned salmon; it’s super wallet-friendly, totally tasty, and you inevitably digest the soft bones inside which boosts your calcium intake significantly.
Praise these patties. And cheers to 3 weeks until XMAS where we do the damn thang all over again 😉
Savory Salmon Burgers
Makes 8 burgers
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, diced finely
- 4 cloves garlic, minced
- 2 medium carrots, grated
- 2 stalks celery, thinly sliced
- 1/2 cup almond meal
- 1/4 cup oat flour (made from processing dry old-fashioned rolled oats in a food processor or just buy a bag in the store)
- 2 eggs
- 2 teaspoons yellow mustard
- 20-22 oz canned wild Alaskan salmon, drained
- 1/4 cup fresh dill, minced
- 1-2 teaspoons Cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- Sprinkle of salt and pepper, to taste
- Fresh scallions, thinly sliced
- Heat 1 tablespoon of oil in a large skillet over medium heat, add onion and saute for 3-4 minutes. Toss in the garlic and cook another 2 minutes.
- Add in carrots and celery and cook until softened, about 5 minutes more. Remove from heat.
- In a mixing bowl, whisk almond meal, oat flour, eggs, and mustard together until thoroughly combined. Add the cooked veggies in and using a fork, flake salmon into the mixing bowl. Toss in the dill, Cayenne pepper, smoked paprika, turmeric, and salt and pepper to taste and mix it all together. If it’s toooooo mushy, feel free to add in a little mo’ oat flour.
- Shape into 8 patties and bust out that same large skillet. If you failed to wash it in between, no one is judging over here, truuuuuust me. Heat the remaining 1 tablespoon of oil over medium heat and fry burgers for 3-4 minutes on each side, until golden brown. Serve burger patties with avocado, buns or lettuce wraps, and fresh green onions on top.