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Wild Salmon Burger
Wild Salmon Burger

Salmon burgers are deeeeelicious and a great way to load up on omega-3 fatty acids that will help strengthen your immune system, eyesight and brain power – all the while decreasing inflammation in the body!

Sounds like the perfect recipe for vibrant health!

Jo and I are both pretty notorious for going to our favorite local health food store for their pre-made salmon burgers. The ingredient list is squeaky clean and it is uber-convenient in a pinch, but we always prefer to make our own from scratch.

In this simple wild salmon burger recipe, we’re ditching the bun and serving the burger with a lettuce leaf and our favorite, avocado!

Be sure to always, always, always choose wild salmon over farmed salmon. Farmed Atlantic salmon is not good for the environment, nor is it good for your health. Look for wild salmon from the Pacific. Some readily available types of wild Pacific salmon are chinook, coho, pink, and sockeye.

Enjoy these cleanse-friendly wild salmon burgers tonight and leave me a comment below? Are you wild for these salmon burgers too?

With wild love,

Wild Salmon Burger

Yield: 4 servings

Ingredients:

1 tsp lemon juice
½ tsp sea salt
Freshly ground pepper to taste
1 LB boneless, skinless wild salmon filets, cut into 2-inch pieces
¼ red onion, diced
1⁄8 cup cilantro, chopped
1⁄8 cup parsley, chopped
½ tsp fresh ginger, minced
½ tsp turmeric
½ tsp cumin
½ tsp coriander
1 TB olive oil
4 large lettuce leaves (romaine, bibb, red leaf)
1 avocado, sliced for garnish


Directions:
In a small food processor fitted with the S-blade, pulse the salmon
pieces about 8-10 times. Make sure to not puree the fish.

Transfer the fish to a bowl and gently mix in the onion, cilantro and parsley.

Add in lemon, sea salt, ginger, turmeric, cumin, coriander, and black pepper.

Wash your hands and make the salmon into 4 patties.

Heat olive oil in a large pan over high heat. Place salmon burger in the pan
and cook until brown on the outside and cooked through the center, about
3-4 minutes per side.

Place each patty on a leaf of lettuce and garnish with a few slices of avocado.

Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. 

To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website. 

 


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