Gluten-free salmon burg­ers

The Peterborough Examiner - - OPINION - Mag­gie Sav­age is a holis­tic nu­tri­tion­ist who blogs about healthy gluten-free liv­ing. Find more of her recipes at www.

When I ini­tially meet with clients who are new to gluten-free liv­ing, one of their main con­cerns is what to eat for din­ner. It can be over­whelm­ing to sort through your freezer or pantry and fig­ure out what’s safe to eat and what’s no longer on the menu.

In my ex­pe­ri­ence, the eas­i­est way to switch to a gluten-free diet is to em­brace a return to a whole foods approach to eat­ing. This does in­volve more time spent prep­ping for meals, but it’s so worth it when you start to reap the ben­e­fits of this approach. Elim­i­nat­ing most pack­aged foods and in­cor­po­rat­ing more home­made foods brings you more en­ergy, more vi­tal­ity, and bet­ter sleep.

When I’m cre­at­ing menu plans for my clients I try to find and create sim­ple and de­li­cious whole food recipes, much like this recipe for Salmon Burg­ers. The orig­i­nal ver­sion called for half a cup of all-pur­pose flour so I subbed it for al­mond flour, a sim­ple and nu­tri­tious change.

These Salmon Pat­ties won’t take long to make, pair them with a side salad and some roasted veg­eta­bles, and you have an easy and de­li­cious gluten-free din­ner on the ta­ble.

Easy Gluten-Free Burg­ers Salmon

2 tins canned salmon, drained (or two 5 oz. salmon steaks) 2 eggs 2 green onions, finely chopped 1 tea­spoon sea salt ½ tea­spoon freshly pep­per ½ tea­spoon dried pars­ley ½ cup al­mond flour 1. Pre­heat the oven to 350 de­grees and grease a bak­ing tray.

2. In a medium bowl, mash the salmon.

3. Add re­main­ing in­gre­di­ents and mix well.

4. Form into 6 well-packed burg­ers and re­frig­er­ate for 20 min­utes (or longer).

5. Bake at 325 de­grees for 20 min­utes.

6. Serve over greens or in gluten­free buns.

Yield: six burg­ers ground

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