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Salmon Burgers with Mango Jicama Slaw
Servings 2
Total Time: 30 minutes
Cook Time: 30 minutes
Nutrition Information
calories 582
carbohydrate 26g
protein 35g
fat 37g
saturated fat 5g
cholesterol 155mg
sodium 221mg
potassium 469mg
fiber 8g
sugar 16g
Ingredients
For Salmon Burgers
- 1 pound(s) salmon fillet(s), skinless
- 2 large egg(s)
- 3/4 cup(s) almond meal
- 1/3 medium onion(s), red minced
- 3 medium garlic clove(s) minced
- 1/2 cup(s) cilantro, fresh finely chopped
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
- 2 tablespoon(s) olive oil for cooking
For Jicama Mango Slaw
- 1/3 head(s) cabbage(s), green shredded
- 1 large jicama julienned
- 1 medium mango(s) diced
- 1/2 medium onion(s), red thinly sliced
- 1/4 cup(s) lime juice
- 2 tablespoon(s) olive oil
- 1/3 cup(s) cilantro, fresh minced
- 1/8 teaspoon(s) sea salt to taste
Instructions
- Begin by finely chopping the salmon filets and add to a large mixing bowl. Add the rest of the burger ingredients and stir to combine.
- Form mixture into patties. Set onto a plate.
- Heat olive oil in a large pan over medium heat. Allow pan to become very hot. Place salmon burgers on pan. Use spatula to reform patties if they become loose. Cook 5 minutes. Flip and cook 5 minutes on other side.
- While burgers cook, make the slaw by combining cabbage, red onion, mango, jicama and cilantro in a large bowl. Pour in lime juice and olive oil. Season with sea salt. Toss to coat. Refrigerate until serving.
- Serve salmon patties with slaw.
This recipe inspired in part or in whole from here