Starkel Nutrition

Low FODMAP Sesame Seed-Crusted Salmon Burgers

Ask your store’s seafood counter to skin the salmon for you. Then all you have to do is shop, season, grill, and serve.

Servings	Prep Time
4	20minutes

Cook Time

6minutes

Servings	Prep Time
4	20minutes

Cook Time

6minutes

Ingredients

1pound salmon filletskinned and finely chopped
1 egggently whisked
2cups baby spinachchopped
1/4cup almond flour
2tablespoons lemon juicefreshly squeezed and divided
1tablespoon gingerfresh, and finely grated
1tablespoon low-sodium soy sauce, coconut aminos or tamari, use tamari to make gluten-free; coconut aminos to make low FODMAP/SCD compliant)
1/4cup sesame seedstoasted and divided
1/4teaspoon salt
1/4teaspoon black pepper

Instructions

Combine salmon, egg, spinach, almond flour, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, salt, and pepper in a large bowl. Form the mixture into 4 (3 1/2-inch) patties. Place remaining sesame seeds onto a plate, and dip one side of each patty into the seeds to coat.
Preheat a lightly oiled grill pan over medium heat until hot but not smoking. Cook burgers 3-4 minutes per side, or until golden brown and cooked through (the internal temperature should read 145 degrees F on a digital thermometer).
Serve with sliced avocado and a mixed green salad.