Mold Detox Friendly Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed just enough to hold together in a patty while keeping that satisfying, chunky texture — nothing mushy, nothing processed, nothing that would raise a red flag for anyone navigating a mold detox protocol. Both fresh and ground turmeric pull double duty here, layering earthy warmth and a gorgeous golden color throughout each patty, while fresh ginger adds a bright, clean heat that feels genuinely restorative. Garlic-infused olive oil brings savory depth without relying on whole garlic, and the scallion greens and cilantro keep everything vibrant and herb-forward. The lemon-herb sauce — parsley, extra-virgin olive oil, fresh lemon juice, and a little more ginger — is whisked together in minutes and drizzled right over the top for a finish that's zippy and clean. Serving everything in crisp butter lettuce leaves instead of a bun keeps the whole meal grain-free and light, with optional avocado adding creamy richness if you want it. Each component is straightforward and whole-food, so you know exactly what's going into every bite. This one makes four servings and comes together fast enough for a weeknight, but it feels special enough to put in front of guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp garlic-infused olive oil, divided
- 3 scallions (green tops only), thinly sliced
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the lemon-herb sauce
- ⅓ cup fresh parsley, finely chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fresh ginger, peeled and finely grated
- ¼ tsp sea salt
For serving
- 8 large butter lettuce leaves
- 1 avocado, sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Make the lemon-herb sauce: whisk together the parsley, extra-virgin olive oil, lemon juice, grated ginger, and sea salt in a small bowl until combined. Set aside.
- 2
Place half the salmon chunks in a food processor and pulse 4–5 times until roughly chopped but not a paste — you want visible pieces about 1/4 inch. Transfer to a mixing bowl. Add the remaining salmon chunks and pulse the same way, then add to the bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!