Ingredients

12 oz piece of fresh salmon, or two cans of salmon
1/2 teaspoon salt
pinch of pepper
1 1/2 cups cauliflower florets
2 cloves of garlic, minced (I added more!)
1 shallot, finely diced
1 egg
1/2 cup flour (recipe calls for almond flour, but any kind will do)
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon mustard

Instructions

Preheat the oven to 350 and line a baking sheet with parchment paper.

If you’re using fresh salmon, place the fillet on a baking sheet skin side down and sprinkle with salt and pepper. Bake in the oven for 15 minutes. Once the salmon is baked, set aside to cool, and then remove the skin. If you’re using canned salmon, drain liquid.

Put the cauliflower florets in a small pot with 1/4 cup of water. Bring to a boil, cover the pot, and simmer for 7 to 10 minutes, until the cauliflower is soft and cooked through. Most of the water should be gone at this point. Then blend the cooked cauliflower until creamy.

Crumble the cooked or canned salmon into the blender with the cauliflower and all other ingredients, and blend to combine. I ended up adding a bit more flour to reach the right consistency.

Measure approximately 1/4 cup of the mixture for each burger patty. Shape into burgers and place on the baking sheet.

Bake for 20 minutes and then flip burgers over and bake for another 10 minutes. They should be firm to the touch and slightly browned on top when ready.

These burgers can be a substitute for a hamburger patty in a bun, and also go well with salad and tzatziki! (Leftovers freeze well!)

Inspiration
This recipe is from The Living Kitchen by Tamara Green and Sarah Grossman

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Listening
A band called Talisk from Scotland who played at the Edmonton Folk Fest this year.