Nutritional Wisdom with Carly Pollack

Salmon & Quinoa Burgers with Avocado Mayo

1 lb wild salmon, skinned and deboned
3 green onions, ends removed
1 tbsp ghee
1 handful fresh cilantro
1-2 tsp lemon zest
1 pinch sea salt
black pepper, to taste
1 cup cooked quinoa
1 tsp onion powder
1 tsp garlic powder
1 large avocado
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
2-3 tbsp water
sea salt, to taste

Using a food processor fitted with the "s" blade process the green onions, cilantro, lemon zest and seasonings until it is finely minced. Add the salmon and quinoa and process again until desired consistency. Form into patties and place onto a plate. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of ghee and place a few patties in the skillet. Cook for 3-4 minutes on each side.

For the mayo: Place all ingredients into a bowl or large mug and blend with an immersion blender (hand held blender). You can also use a blender or food processor, but given the small quantity of mayo you will be making it is much easier and more efficient to use a hand blender (makes clean-up easier too).

4 Servings