Salmon Burgers with Mango Jicama Slaw


Salmon Burgers with Mango Jicama Slaw

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


For Salmon Burgers:

  • 16 oz salmon filets, skin removed
  • 2 eggs
  • ¾ cup almond meal
  • cup red onion, minced
  • 3 garlic cloves, minced
  • ¼ cup cilantro, finely chopped
  • Sea salt and black pepper, to taste
  • 2 T olive oil for cooking

For Jicama Mango Slaw:

  • 2 cups green cabbage, shredded
  • 1 cup jicama, julienned
  • 1 cup mango diced
  • ½ cup red onion, thinly sliced
  • ¼ cup fresh lime juice
  • 2 T olive oil
  • cup cilantro, minced
  • Sea salt to taste


  • Begin by finely chopping the salmon filets and add to a large mixing bowl. Add the rest of the burger ingredients and stir to combine.
  • Form mixture into patties. Set onto a plate.
  • Heat olive oil in a large pan over medium heat. Allow pan to become very hot. Place salmon burgers on pan. Use spatula to reform patties if they become loose. Cook 5 minutes. Flip and cook 5 minutes on other side.
  • While burgers cook, make the slaw by combining cabbage, red onion, mango, jicama and cilantro in a large bowl. Pour in lime juice and olive oil. Season with sea salt. Toss to coat. Refrigerate until serving.
  • Serve salmon patties with slaw

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