1 tsp lemon juice
1/2 tsp sea salt
Freshly ground pepper to taste
1 LB boneless, skinless wild salmon fillets, cut into 2-inch pieces
1/4 red onion, diced
1⁄8 cup cilantro, chopped
1⁄8 cup parsley, chopped
1/2 tsp fresh ginger, minced
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1 TB olive oil
4 large lettuce leaves (romaine, bibb, red leaf)
1 avocado, sliced for garnish
In a small food processor fitted with the S-blade, pulse the salmon
pieces about 8-10 times. Make sure to not puree the fish.
Transfer the fish to a bowl and gently mix in the onion, cilantro and parsley.
Add in lemon, sea salt, ginger, turmeric, cumin, coriander, and black pepper.
Wash your hands and make the salmon into 4 patties.
Heat olive oil in a large pan over high heat. Place salmon burger in the pan
and cook until brown on the outside and cooked through the center, about
3-4 minutes per side.
Place each patty on a leaf of lettuce and garnish with a few slices of avocado.