Trying to eat more fish can get boring, but have you tried to make your own salmon burgers yet? I used to purchase some ready made salmon burgers, but once I learned about the lack of quality of farmed salmon, I choose to only buy wild salmon. Making my own salmon burgers turned out a lot easier than I expected, and I think you can handle it too.
Benefits of Salmon
- Essential fatty acids in salmon help reduce inflammation, supports immune function, and is needed for proper thyroid functioning.
- Salmon also provides the perfect ratio of Omega 3’s to Omega 6’s. The Omega 3’s include both EPA and DHA. These support better control of the body’s inflammatory response, improved metabolic cell function, improved transfer of information between the body’s cells, and improved brain function.
- Sweet potatoes are high in Vitamin A, the carotenoids needed for a healthy immune system, plus has anti-inflammatory health benefits.
This is one of the unique recipes I add to my custom meal plans for clients. The women I work with who are dealing with specific autoimmune conditions need nutrient dense meals that help support immune function, balance blood sugar, and reduce inflammation. These salmon burgers do all of that, while remaining a delicious meal the whole family can enjoy.
Salmon Burgers with Sweet Potato Buns and Cashew Cucumber sauce
Pair this with roasted broccoli to round out the meal.
- 2 organic sweet potatoes, scrubbed clean and sliced ¼” thick. (Look for ones with a wide circumference.)
- Avocado oil
- ¼ teaspoon sea salt
- 2 ½ cups wild caught, Alaskan salmon, skin removed and pulsed in the food processor (alternatively, 3 can wild caught canned salmon)
- 2 tablespoons fresh dill, chopped, or 1 teaspoon dried
- ¼ cup minced red onion
- 1 garlic clove, minced
- Grated zest of one lemon, plus 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 eggs, whisked
- 3 tablespoons almond flour
- Heat oven to 400°F and place baking sheet in oven to preheat.
- On a second baking sheet, line with parchment and lay out sweet potato slices. Brush with two teaspoons avocado oil and sprinkle on ¼ teaspoon salt. Set aside.
- Combine salmon and balance of ingredients through almond flour in a large bowl.
- When oven is ready, remove hot pan and cover with parchment.
- Form sliders using a ¼ cup of the mixture. Evenly space on the preheated pan.
- Place both sliders and sweet potatoes in the oven. Cook for 10 minutes.
- Rotate pans after ten minutes and flip sliders. Cook both trays for 10 minutes more. Remove from oven and let cool slightly before serving.
Cashew Cucumber Sauce
If you have extra sauce, you can add it to lettuce wraps as a sandwich. Prepare the sauce while the salmon and potatoes are in the oven.
- 1 cup raw cashews, soaked for at least 2 hours and not more than 6 hours.
- ¼ cup filtered water
- 2 tablespoons lemon juice
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill, chopped, or 1 teaspoon dried
- ½ medium organic english cucumber, seeded and finely diced
- Place chopped cucumbers in a clean dish towel or cloth napkin and squeeze out the extra moisture.
- Add cashews, water, lemon juice, and red onion to a blender or food processor. Blend well to combine.
- In a small bowl, combine cashew blend with dill and cucumber. Stir to combine.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.