It’s officially winter. It has snowed twice as of now. You know what that means? Depression. Kidding, I don’t really get depressed. That’s a lie. But I do hate the snow, because it’s cold and wet, and I’d rather be able to see the ground while running on it. Minimus shoes don’t fair that well in the snow. At all. And my car doesn’t exactly love the snow either. Especially since my car door locks were frozen shut this morning. I literally can’t even get the key in. Either side. So I’m drinking the crap out of coffee, while on the couch, waiting for a glimmer of sunshine to poke through, so I can’t actually drive somewhere. How stupid is that? Ugh, I need a garage.
So I tried Ethiopian food last night. Absolutely not paleo. Have you ever tried it? It’s very interesting. You eat everything with your hands, which I was totally down with especially since I showered that day. Then you scoop all the random food with sponge bread. Yes, sponge bread. That’s the only way to describe it. The bread is like a crepe but with an eff ton of eggs to make it holey and puffy. Like a sponge. Get my flow? Cool. I also ate lentils and split peas. Meh. I don’t get why people get such a thrill out of those foods. The best part was either the chicken, lamb, or cabbage. My body is doing just fine this morning though. Thought life might suck and I might be spending my day in pain….and in the bathroom….but that’s a negative. Normal morning.
Now that we’ve talked about my bowel movements, let’s move onto food. I bought a huge slab of salmon the other day and decided salmon burgers were in order. I’ve never made salmon burgers, but they turned out pretty good. Tasted like a tuna or crab cake. But with salmon. Makes sense, right? I ate the salmon burger with broccoli. Huge surprise. I really should mix it up. But broccoli is really cheap…especially when you break the stems off. And leave them in a huge pile at the grocery store. I’m sure shoppers appreciate that.
Cilantro Salmon Burgers with a Cilantro Lime Vinaigrette
Ingredients
For the patties–
- 1lb salmon, skin removed
- 1 egg, whisked
- 1/2 cup almond flour
- 3 stalks celery, chopped small (yes, small)
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro
- 1 tablespoon green onions
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
For the vinaigrette–
- 1/3 cup olive oil
- 2 tablespoons fresh cilantro
- 1 1/2 limes, juices squeezed
- 1/2 lemon, juices squeezed
- 1 tablespoon honey
Instructions
- Pull out your food processor. If you don’t have one, good luck. Life is just not quite as fun without one. Add all your patty ingredients to the food processor, except for the celery. Once everything is mixed, fold in the chopped celery.
- Make patties however big you want.
- Place on hot, greased skillet and cook on both sides for about 3-5 minutes or until cooked through.
- While the salmon burgers are cooking, make the vinaigrette.
- Add all vinaigrette ingredients to the food processor. Taste to perfect! Add salt if needed.
- Top burgers off with vinaigrette.
These were unbelieveable! My husband (who hates salmon) even ate one. It is quite the momentous day in our household and it’s all because of you, JB.
I want to write your name in the sky after cooking this!
Made these burgers tonight and my family loved them! Since they are not doing the Whole 30 with me it’s hard to find things that I can make for everyone but they said we could bring this recipe back again! Thanks so much for sharing.
Just made these burgers tonight – minus the celery (did not have that on hand). It really helped cure my winter blues. It is really cold here in Norway now. Thanks for sharing!
I love salmon burgers. Will try your version, since I also love all your recipes. But will add that the stem of the broccoli is my favorite part. I peel it and eat it raw or cooked. Tastes like almost radishy when raw. I’m always upset when I can’t find broccoli sold with the stems. Hate that it’s usually only crowns you can find.
OK, so I’ll admit to being a paleo-newbie. I just recently bought my first food processor since a few of your recipes were tough to do in my blender.
This was the first recipe I made using the FP. I must have *really* overprocessed the salmon. I ended up with a puree and couldn’t cake them at all. I further messed up by adding in a bit more almond flour to try to give them more substance. Cooked it up as one big pancake, but it was difficult to turn and started falling apart. I wish I’d thought of using a loaf pan at this point. Anyway – question is, do you just pulse the ingredients together to keep it chunky? Thanks!
yes, it keeps it a bit more chunky, so that helps!
Mine was really sticky as well, but as long as the surface of whatever you cooked it on is well oiled, it shouldn’t cause much more of a problem beside the nearly impossible task of forming patties.
You are so much fun to follow, though not in the creepy way… These were amazing! My wife is a salmon lover through and through. You’re right, they did taste randomly like tuna. Also, isn’t the stem of the broccoli where a lot of the nutrients are? I also understand that that’s where the weight is, too.
Stupid question. I know the word cilantro appears twice in the recipe name, but I’m one of those people with f’d up taste buds and so cilantro tastes like soapy bugs to me. Seriously, it’s a thing -http://www.nytimes.com/2010/04/14/dining/14curious.html?_r=0
So my stupid question is: what can I use in place of cilantro?
you could use parsley instead!
The stem of the broccoli is my my favorite part. Now so many people have broken it off, that many stores just sell the florettes. I have to search far and wide to find stems. Makes me crazy. The stems have a mild almost radish taste that I love. I peel them and eat them raw. The best.
Hot damn, Juli! The vinaigrette was insane! I can picture myself pouring that stuff over everything! This is the first recipe of yours that I’ve tried. You better believe I am coming back for more. Thank you.