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SALMON BURGERS WITH SWEET POTATO BUNS AND CASHEW CUCUMBER SAUCE

Pair this with roasted broccoli to round out the meal.

Ingredients

  • 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

Instructions

  • 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.