Low Sodium Cilantro Lime Salmon Burgers

Total time45 min

Prep time20 min

Cook time10 min

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Ingredients

4 servings

For the patties

1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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¼ cup fresh cilantro leaves and tender stems, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 tsp lime zest
1 tsp fresh ginger, finely grated
2 green onions (green tops only), thinly sliced
½ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp coconut oil or avocado oil

For the avocado sauce

1 ripe avocado, pitted and peeled
2 tbsp fresh lime juice (from about 1 lime)
2 tbsp fresh cilantro, finely chopped
¼ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp water, to thin

For serving

8 large butter lettuce leaves, for wrapping
lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Make the avocado sauce: combine the avocado, lime juice, cilantro, sea salt, and water in a small bowl and mash with a fork until smooth and spoonable, adding water 1 tbsp at a time until the sauce is thin enough to drizzle. Set aside.
2
Place about two-thirds of the salmon chunks in a food processor and pulse 6–8 times until coarsely chopped — the mixture should hold together when pressed but still have visible texture, not a smooth paste. Transfer to a large mixing bowl.

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