Servings:
Serves 2 Servings
Ingredients
Salmon burgers
- 1 12-ounce can wild alaskan salmon, drained
- 2 teaspoon dijon mustard
- 1 teaspoon large egg
- 1/2 teaspoon chopped onion
- 1 tablespoon almond flour
- 2 tablespoon chopped parsley
- 1 tablespoon coconut oil
Green salad
- 1 12-ounce can wild alaskan salmon, drained
- 2 teaspoon dijon mustard
- 1 teaspoon large egg
- 1/2 teaspoon chopped onion
- 1 tablespoon almond flour
- 2 tablespoon chopped parsley
- 1 tablespoon coconut oil
- 1 garlic clove, halved
- 1 teaspoon dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoon extra virgin olive oil
- 4 cup mixed greens
Preparation
Baking Directions:
Salmon burgersMix salmon, Dijon mustard, egg, onions, flour, and lemon together in a bowl.
Season with parsley and pepper.
Shape mixture into 4 small burgers.
Heat coconut oil in large skillet over medium heat.
Add burgers and sauté in a pan for 4 minutes each side, or bake in oven for 15 minutes at 350 °F.
Green saladRub inside of large bowl with garlic halves.
Add crushed garlic, mustard, and vinegar to bowl and whisk vigorously for about 10 seconds.
Season with salt and pepper to taste.
Drizzle in olive oil as slowly as possible with one hand while whisking as quickly as possible with the other hand to emulsify.
Toss salad greens with dressing just before serving.
