Anti Inflammatory Paleo Ginger-Scallion Salmon Burgers with Avocado Crema
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Learn more →Ingredients
4 servings
For the salmon burgers
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 4 scallions, thinly sliced (white and green parts)
- 1 tbsp fresh ginger, finely grated
- 1 tbsp coconut aminos
- 1 tsp toasted sesame oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp arrowroot starch
- 2 tbsp avocado oil
For the avocado crema
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh lime juice
- 1 small jalapeño, seeded and roughly chopped (optional)
- 2 tbsp fresh cilantro leaves
- ¼ tsp kosher salt
- 2–3 tbsp water
For serving
- 8 large butter lettuce leaves
- 1 lime, cut into wedges (optional)
Instructions
- 1
Make the avocado crema: combine the avocados, lime juice, cilantro, salt, and jalapeño (if using) in a blender or small food processor with 2 tablespoons of water. Blend until smooth and pourable, adding the remaining tablespoon of water if needed to reach a thick but spoonable consistency. Taste and adjust salt. Press a piece of plastic wrap directly onto the surface and set aside.
- 2
Place the salmon chunks in a food processor and pulse 8–10 times until the fish is coarsely chopped — you want a rough, chunky texture with some larger pieces remaining, not a smooth paste.
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