Author Notes: This recipe is a product of my sister's allergies. You see, she has celiac disease so she cannot have any bread. Usually, the burger at the store are loaded with breadcrumbs, so to help her along I use a gluten-free substitute in my burgers, almond meal. You wouldn't even know the difference. These salmon burgers are absolutely delicious, simple to make, and springtime flavors complement the salmon beautifully!
For a gluten-free meal, I place my citrus-dill salmon burgers over a bed of fresh arugula drizzled lightly with extra-virgin olive oil and lemon juice.
- 1 pound boneless, skinless salmon fillet, ground
- 1 tablespoon prepared white horseradish
- juice of half an orange
- zest of half an orange
- 1 large egg, lightly beaten
- 1 tablespoon chopped fresh dill
- 2 tablespoons almond meal/flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- extra-virgin olive oil, to cook
- Place all the ingredients in a large bowl and mix thoroughly using your hands (make sure not to overwork the salmon...it will turn tough when you cook it).
- Using your hands, form four individual round salmon patties.
- Heat a medium sized frying pan or a non-stick skillet with evoo over medium heat (you can also bake the patties in the oven at 350 F for 10-15 minutes).
- Cook the patties, turning once to brown on each side, about 6-7 minutes each.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory