Southwestern Salmon Burgers

• 1 lb salmon fillet, skin removed
• 3/4 cup blanched almond flour
• 2 large eggs
• 1 red bell pepper, diced into 1/4-inch cubes
• 1 tablespoon finely chopped scallion (both white and green parts)
• 1 teaspoon sea salt
• 1 teaspoon ground cumin
• 1 teaspoon ground chipotle chile pepper
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons grapeseed oil

1. Rinse the salmon, pat dry, and cut into 1/4-inch cubes.
2. In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. Form the mixture into 2-inch patties.
3. Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties for 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve hot.
4. NOTE: You can find BLANCHED almond flour at www.nutsonline.com, www.honeyvillegrain.com or www.lucyskitchenshop.com. Canned salmon could be used for the salmon filet, and may hold together better, but I don't have experience with the substitution.

salmon fillet, blanched almond flour, eggs, red bell pepper, scallion, salt, ground cumin, ground chipotle chile pepper, freshly squeezed lime juice, grapeseed oil

Taken from www.food.com/recipe/southwestern-salmon-burgers-407566 (may not work)