Ginger Cilantro Salmon Patties
| 7 |
40 |
0 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
25 min |
1
|
Ingredients
|
250 gm
|
Salmon fillet
(skinless, cut into 1/2-inch chunks)
|
|
1/4 cup
|
Cilantro
(finely chopped)
|
|
1 tbsp
|
Ginger
(peeled and finely grated)
|
|
2 tsp
|
Coconut aminos
|
|
1 tsp
|
Sesame oil
|
|
1 tsp
|
Lime juice
|
|
1 tbsp
|
Avocado oil
|
Instructions
- Add the salmon to the bowl of a food processor (including the blade) and place in the freezer for 15 minutes.
- Meanwhile, in a large mixing bowl combine the cilantro, ginger, coconut aminos, sesame oil and lime juice. Set aside.
- Remove the food processor bowl from the freezer. Pulse the salmon 4 to 5 times until finely chopped but not a puree. Fold the chopped salmon into the cilantro and ginger mixture.
- Form the mixture into patties. If it is too wet, refrigerate for 20 minutes to stiffen before forming into patties.
- Heat the avocado oil in a large non-stick pan over medium-high heat.
- Cook the salmon patties for 4 to 5 minutes per side, or until cooked through and firm to the touch. Serve immediately.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
