When summer—and all of its barbecues, picnics, and burgers—arrives, this salmon recipe is a lighter, refreshing alternative to beef. It’s full of heart-healthy and anti-inflammatory omega-3 fatty acids, and using fresh salmon over canned and no flour or other fillers lets the flavor and texture of the fish take center stage. The mango and avocado salsa adds a punch of flavor, along with even more healthy fats and fiber. Serve the patties on top of a salad, on a bun, wrapped in lettuce or other greens, or alone.
- 1 pound salmon, skin removed, chopped
- 1red onion, finely chopped and divided into 1/3 cup and 3/4 cup
- 2 teaspoons coconut oil, divided
- 1egg, beaten
- 1 tablespoon horseradish (or Dijon) mustard
- 1mango, diced
- 1avocado, diced
- 1/2-1jalapeño pepper, seeds removed, minced
- 1lime, juiced
- 1/4 cup chopped cilantro
- Using a blender or food processor, purée 4 ounces salmon.
- In a pan over medium-high heat, sauté 1/3 cup red onion in 1 teaspoon coconut oil until translucent and fragrant, about 3 to 5 minutes.
- Transfer all salmon to a medium bowl and mix with egg, sautéed onion, mustard, and 1/4 teaspoon salt.
- Form salmon mixture into five patties about 1/4-inch thick and place on a parchment-lined plate in the refrigerator for 10 minutes to allow some setting.
- Heat remaining 1 teaspoon coconut oil in a medium pan over medium-high heat. Transfer salmon patties to pan and cook for 2 to 3 minutes on each side until cooked through.
- Combine remaining 3/4 cup onion, mango, avocado, jalapeño, lime juice, cilantro, and 1/4 teaspoon salt in a bowl. (Note: You can make salsa at least a few hours ahead of time to allow the flavors to best meld and marinate.)
- Serve burgers topped with salsa.