Friday Night is burger night!
Cut the salmon into chunks and put quarter into a food processor with the mustard. Pulse into a smooth paste. Add remaining salmon and ingredients and pulse to break up salmon into small chunks, rather than a smooth paste.
Shape the salmon into two burgers. If the burgers are very moist, brush lightly with coconut flour.
Heat a skillet over a medium heat. Add the coconut oil and fry the burgers gently for 3-5 minutes until firm and easy to flip. Turn and repeat.
Serve with wedges of lemon.
- 350g Alaskan salmon fillets
- 1 tsp dijon mustard
- 1 tbsp dill, finely chopped
- 1 tsp capers, drained
- 1 jalapeno pepper, seeds removed, finely chopped
- half a small red onion, finely chopped
- 1⁄4 tsp rock salt
- lemon wedge to garnish
- 1 tsp organic coconut oil
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