Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
What better way to enjoy the warmer weather than with some fresh seafood. We all know that salmon is a great source of anti-inflammatory omega-3 fats, but did you know this fish also contains proteins that can be helpful for joint cartilage, insulin resistance, and reducing gut inflammation? The salmon and dulse flakes both add a high content of iodine to keep your thyroid gland functioning optimally. With tigernut flour as the binder, you also get a good dose of prebiotics to feed the good bacteria in your gut.
You can enjoy these salmon burgers in a lettuce wrap or even throw it on a salad for some extra protein!
Salmon Burgers
Salmon Burgers
Recipe version:
Ingredients
Ingredients
- 1 454 lb g salmon
- 1/2 120 cups ml Tigernut flour
- 1/4 60 cups ml Tigernut flour If mixture is too moist
- 1 4.929 tsp ml dried oregano
- 1 4.929 tsp ml dried thyme
- 1 4.929 tsp ml onion powder
- 1 1 cloves garlic minced
- 1/4 1.23225 tsp ml sea salt
- 1/4 1.23225 tsp ml ground black pepper
- 1 14.787 tbsp ml Avocado oil
- 1 14.787 tbsp ml dulse flakes
Instructions
Instructions
-
Remove skin from salmon if it still has the skin. Roughly chop up salmon into small pieces. Place in bowl and mix with ½ cup tigernut flour, oregano, thyme, onion powder, garlic, dulse flakes, salt, and pepper. If mixture is too moist, add in ¼ cup more of tigernut flour.
-
Remove skin from salmon if it still has the skin. Roughly chop up salmon into small pieces. Place in bowl and mix with ½ cup tigernut flour, oregano, thyme, garlic, dulse flakes, salt, and pepper. If mixture is too moist, add in ¼ cup more of tigernut flour.
-
Form 4 patties. Heat avocado oil in skillet over medium high heat. Place salmon patties on skillet and cook for 5 minutes on each side or until cooked through.
- Remove from skillet and top with desired toppings.
