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Ginger-Cilantro Salmon Burgers

Created by
  Published on March 28th, 2022
  Reading time: < 1 minute
  Last modified May 16th, 2022
Cilantro salmon burger
ChefRhonda PlataDifficultyBeginnerRating
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Made from fresh salmon fillets, ginger, and cilantro, these salmon burgers cook up easily in a frying pan in just a few minutes per side. Serve them with Asian-inspired sides like sesame shirataki noodles and stir-fried broccoli.

Yields2 Servings
Prep Time35 minsCook Time8 minsTotal Time43 mins

Ingredients

 8 oz salmon fillets(skinless, cut into 1/2-inch chunks)
 ¼ cup cilantro(finely chopped)
 1 tbsp ginger(peeled and finely grated)
 1 tsp sesame oil
 1 tsp lime juice
 1 tbsp avocado oil

Directions

1

Add the salmon to the bowl of a food processor (including the blade) and place in the freezer for 15 minutes.

2

Meanwhile, in a large mixing bowl combine the cilantro, ginger, coconut aminos, sesame oil and lime juice. Set aside.

3

Remove the food processor bowl from the freezer. Pulse the salmon 4 to 5 times until finely chopped but not pureed. Fold the chopped salmon into the cilantro and ginger mixture.

4

Form the mixture into patties. If it is too wet, refrigerate for 20 minutes to stiffen before forming into patties.

5

Heat the avocado oil in a large non-stick pan over medium-high heat. Cook the salmon burgers for 4 to 5 minutes per side, or until cooked through and firm to the touch. Serve immediately and enjoy.

Category, Cuisine, Cooking MethodDiet

Ingredients

Ingredients

 8 oz salmon fillets(skinless, cut into 1/2-inch chunks)
 ¼ cup cilantro(finely chopped)
 1 tbsp ginger(peeled and finely grated)
 1 tsp sesame oil
 1 tsp lime juice
 1 tbsp avocado oil

Directions

Directions

1

Add the salmon to the bowl of a food processor (including the blade) and place in the freezer for 15 minutes.

2

Meanwhile, in a large mixing bowl combine the cilantro, ginger, coconut aminos, sesame oil and lime juice. Set aside.

3

Remove the food processor bowl from the freezer. Pulse the salmon 4 to 5 times until finely chopped but not pureed. Fold the chopped salmon into the cilantro and ginger mixture.

4

Form the mixture into patties. If it is too wet, refrigerate for 20 minutes to stiffen before forming into patties.

5

Heat the avocado oil in a large non-stick pan over medium-high heat. Cook the salmon burgers for 4 to 5 minutes per side, or until cooked through and firm to the touch. Serve immediately and enjoy.

Ginger-Cilantro Salmon Burgers

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