Popular Conditions & Diets
Ingredients
13
Time
15m
Serves
2
Recipe by Fran Allen
Ingredients
13
Time
15m
Serves
2
Lunch
Meal Prep
30-Minute Meal
7 oz
Wild Caught Salmon
(1 can)drained
1
Large Egg
1/4 cup
Almond Flour
3 Tbsp
Fresh Cilantro
chopped finely, divided
1 Tbsp
Green Onion
chopped finely
1
Jalapeno
seeded finely chopped, divided
1 1/2 tsp
Cumin
divided
1 tsp
Sea Salt
divided
1/4 tsp
Freshly Ground Black Pepper
1-2 Tbsp
Avocado Oil
1/2 cup
Fresh Mango
chopped
2 Tbsp
Red Onion
finely chopped
1
Lime
juiced
1
Start by adding the drained can of salmon to a large mixing bowl. Then
2
2. Add the egg, almond flour, 1 tsp cumin, 1 tbsp cilantro, green onion, ½ jalapeno, ½ tsp salt and pepper and mix well until ingredients are thoroughly combined.
3
Roughly divide the dough into 8 balls. Press the balls into flat patties using your hands. Then place the patties on a plate and let them refrigerate for a minimum of 10 minutes.
4
Place the patties on a plate, and refrigerate for about 10 minutes, to help the patty set up. While the patties are setting in the fridge, make the salsa by combining the mango, red onion, lime juice, 2 tbsp cilantro, ½ jalapeno, ½ tsp sea salt, and ½ tsp cumin together in a bowl. Mix well and set aside.
5
Heat a large, non-stick skillet over medium heat. Add 1 tablespoon of oil and let warm.
6
Once the oil is warmed, gently place 2-3 patties in the skillet. Cook until golden brown, about 5 minutes, then flip the patties. Cook the second side until golden brown, about another 5 minutes.
7
Serve the patties warm, with a generous serving of salsa on top. Pair with a big green salad and your favourite hot sauce for the perfect meal. Keep leftovers sealed in the fridge for up to 5 days.
8
Substitutions: Feel free to omit the cilantro and substitute with ½ tsp dried coriander spice. Make this recipe nut-free by substituting 2 Tbsp of gluten-free flour for the almond flour. I suggest Bob’s Red Mill brand gf flour blend.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
