Recipe by Chris Denzer
"Paleo. Salmon. Burger. Fast snack or dinner."
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1 (7.5 ounce) can
wild Alaskan salmon
olive oil, divided
salt and ground black pepper to taste
I had to do some adjusting due to the fact that my can of salmon was only 6 oz.The instructions do not indicate whether or not to drain the salmon so I assumed yes and did drain but saved the juice in case I needed it (I didn't). Since I only had a 6 oz. can of salmon I cut the eggs down to two. After adding the eggs to the drained salmon it was like soup and I probably could have gotten away with only one egg. I added the full 1/4 cup of almond meal but felt it needed more because it was still pretty wet/soupy or it would have spread like crazy in the pan. I ended up adding two more tablespoons of almond flour but it could have used more. This needs more seasoning of some sort (bland as is) so I added a teaspoon of dried dill. Finely diced onion would be a nice addition too. Now, having less egg and salmon but more almond flour still would have only yielded two patties at 1/2 cup each. I think the 1/2 cup measurement for the patties may have been a misprint because they would have been gigantic patties. I used a 1/4 cup and ended up with four perfect size patties. I also whipped together a dill sauce to serve with the patties which was a nice addition. As is, these aren't anything to write home about but were edible and protein packed.
Easy, fast, and protein packed. I like to throw in some extra spice (like lemon pepper) when I do mine though.
* Percent Daily Values are based on a 2,000 calorie diet.
Alaskan Performance Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 231
** Calories from Fat: 141
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