I love eating wild-caught seafood from the deep blue ocean. My body responds very well to high omega-3 meals and I can actually notice the gentle upswing in processing speed on a cognitive level. The issue for me has always been the price point. Eating out is expensive and it’s a double punch in the wallet when something is labeled organic, wild caught or free-range. For me, the choice is usually to prep my dream dish at home. I’ve found this allows me to eat a high-quality diet and keeps my tank running clean. Let’s take a deep dive into my favorite recipe for scratch-to-catch Wild Salmon Burgers.
1 pound of Wild Coho Salmon
1/2 cup of Cauliflower rice
1/2 cup of shredded heirloom carrots
1 Tsp Sea Salt
First, remove the skin from your salmon filet and cut into 1″ cubes, set this aside in a bowl. Next, in a food processor (rice) your carrots and cauliflower and transfer the ground veggies in a mixing bowl. Rinse the food processor and add your salmon, blend to a hamburger like consistency for 10-15 seconds. Combine everything listed above including the veggies, salmon, spices, and oil into your large mixing bowl and with to an even consistency. I usually create 4 patties with these proportions but you can easily get 6 or 7 burgers. Pre-heat your oven to 385 degrees and pre-line a baking pan with non-bleached parchment paper covering the width and length for easy cleanup. These burgers will cook very quickly, and you will probably only need about 15-20 minutes depending on your oven. Pro-tip: the outside of the patty will become a light brown and start to sizzle with the coconut oil inside when they are done. Enjoy and please report back with outcomes, tweaks, and success stories. I know you will love this easy recipe and as always topping it with guacamole will be the cherry-on-top finish. #freddiesetgo