SALMON BURGERS WITH SWEET POTATO BUNS AND CASHEW CUCUMBER SAUCE
Pair this with roasted broccoli to round out the meal.
Ingredients
2organic sweet potatoesscrubbed clean and sliced ¼” thick. (Look for ones with a wide circumference.)
Avocado oil
¼teaspoonsea salt
2 ½cupswild caughtAlaskan salmon, skin removed and pulsed in the food processor (alternatively, 3 can wild caught canned salmon)
2tablespoonsfresh dillchopped, or 1 teaspoon dried
¼cupminced red onion
1garlic cloveminced
Grated zest of one lemonplus 2 tablespoons fresh lemon juice
2teaspoonsdijon mustard
¼teaspoonsea salt
¼teaspoonblack pepper
2eggswhisked
3tablespoonsalmond 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.