Salmon-Spinach Mushroom ‘Burgers’
Salmon is a well known for it’s healthy omega 3 fatty acids, burgers on the other hand are typically thought of as one of the worst foods you could possibly eat. That’s why I love this Paleo friendly, Salmon Burger recipe by eMeals. This recipe is loaded with high quality protein, healthy omega 3 fats, vitamins like B12, D, A, K, E, niacin, calcium and folate so you can feel good about eating this burger. Enjoy!
3 large portobello mushroom caps, stems removed
1 (5- or 6-oz) can boneless, skinless wild-caught Alaskan salmon, well drained
1 large egg, beaten
1 Tbsp almond flour
2 tsp chopped fresh thyme (or 1/2 tsp dried)
1/2 tsp grated lemon rind
2 tsp lemon juice
1/2 tsp garlic salt
1/2 tsp pepper
1 (10-oz) pkg frozen chopped spinach, thawed and well drained
Lemon wedges (optional)
Preheat oven to 350°F. Scrape gills from mushrooms using a small spoon; place mushroom caps on a baking sheet coated with coconut oil cooking spray. Gently flake salmon into chunks. Pat dry with paper towels. Whisk together egg and next 6 ingredients in a medium bowl. Stir in spinach. Fold in salmon. Spoon salmon mixture into mushroom caps. Coat edges of mushrooms with cooking spray. Bake 20 to 25 minutes or until mushrooms are tender. Sprinkle with salt to taste; serve with lemon wedges, if desired. Serve 11/2 mushrooms per person.
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