Low Sodium Salmon & Dill Burger with Avocado

Total time47 min

Prep time20 min

Cook time12 min

Low Sodium Salmon & Dill Burger with Avocado

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Ingredients

4 servings

For the patties

1 ½ lb fresh salmon fillet, skin removed
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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3 tbsp cassava flour
3 tbsp fresh dill, finely chopped
2 scallions, thinly sliced (green tops only)
1 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp coconut oil

For the avocado sauce

2 ripe avocados, pitted and peeled
2 tbsp fresh dill, finely chopped
2 tbsp fresh lemon juice
1 tbsp olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 large butter lettuce leaves
1 small cucumber, thinly sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
Cut the salmon into rough 1-inch chunks. Place half in a food processor and pulse 4–5 times until coarsely ground with some larger pieces remaining — do not over-process to a paste. Transfer to a large mixing bowl. Finely chop the remaining salmon by hand into small pieces and add to the bowl. This two-texture approach gives the patties a meatier bite.
2
Add the cassava flour, 3 tbsp dill, scallion greens, 1 tbsp lemon juice, lemon zest, turmeric, ginger, and 1/2 tsp salt to the salmon. Fold together with a spatula until just combined and the mixture holds together when pressed. Do not overmix.

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