Salmon and Chickpea Burger
Wild canned salmon has been called an unsung hero of pantry staples, and I would agree!
Sometimes it's hard to get the omega-3-rich fats in our diets at times of the year when wild salmon is not easily found. But good news, my friends - it doesn't matter if your wild omega-3-rich fish (which includes salmon, black cod, halibut, tuna, sardines, and herring) are from fresh, frozen or canned sources. You can support your sleep, brain, and heart with omega-3s any time of the year.
I recommend looking for BPA-free aluminum cans, like the brand Wild Planet.
(And, of course, you can serve this delicious burger on top of a brioche bun for when you're in the mood, but I've paired it with bitter greens for an extra anti-inflammatory punch.)
Prep time 15 minutes
Cook time 10 minutes
Serves 4
Ingredients
For the wasabi dressing:
¼ cup full-fat greek or full-fat coconut yogurt
Juice from 1 lemon
1-2 tablespoons extra-virgin olive oil
¼ - ½ teaspoon wasabi paste
½ teaspoon kosher salt, divided
Freshly ground black pepper
For the salmon burgers:
1 egg + 1 egg white
2 (6-ounce) cans wild salmon, drained
1 ½ tablespoon Dijon mustard
½ cup finely chopped fresh flat-leaf parsley
¼ - ⅓ cup chickpea flour
2 tablespoons avocado oil
8 cups loosely packed watercress or arugula
