• 12 oz wild salmon fillets, skin removed and finely chopped
  • 1 egg, beaten
  • 3 garlic cloves, minced
  • 3 scallions, chopped
  • ¼ tsp black pepper
  • dash of cayenne
  • ¼ cup almond flour
  • 1 tbsp coconut oil
  • 3 tbsp Paleo mayo
  • ¼ cup spicy Paleo mustard
  • 2 tbsp lemon juice
  1. In a large bowl, mix the salmon with the egg, garlic, scallion, seasonings, and almond flour. Use your hands to form 4 firmly packed burger patties. Place patties on a platter and set aside.
  2. In a small bowl, stir together the mayo, mustard, and lemon juice to make the sauce. Adjust lemon juice to taste. Set aside.
  3. Melt the coconut oil in a skillet over medium heat. Add the salmon patties and cook for 4-6 minutes per side, or until golden browned and cooked through.
  4. Serve salmon patties over fresh mixed greens, and drizzle with mustard sauce.