As many of you now know, I am trying out a gluten free lifestyle and so far, it’s been amazing! I don’t think gluten free is for everyone and I’m still testing if it’s right for me, but I can honestly say that I’ve never felt more in control of the food I eat. I’ll eat practically anything and that includes lots of snacks! In my effort to avoid eating all of these snacks, I’m basically just not giving myself the option to eat pretzels, cookies, challah and so much more. I want to assure you that my blog is not becoming gluten free and even if I won’t be tasting everything I make, I have a hungry husband and lots of friends that are willing to try my food and give me their opinions. And I do believe that sometimes someone else’s opinion is better than mine since, as I said, I will eat almost anything. So now on to this salmon burger. Let’s just say that my husband, who is not eating gluten free, devoured his burger and went back for seconds. What more can I say?!? Whether you are gluten free or not, this is a darn good salmon burger. Enjoy!
Tomato Basil Buns {Gluten Free}
makes 6 buns
3 cups almond flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup vegetable oil
1/4 cup orange juice
3 eggs
3 Tbsp honey
1 Tbsp orange zest
1/4 cup chopped cherry tomatoes
2 Tbsp chopped basil
Salmon Burgers {Gluten Free}
makes 6 burgersÂ
3 (4 oz) cans salmon
3/4 cup almond flour
3 eggs
3 Tbsp lemon zest
1 tsp salt
Baked Green Tomatoes {Gluten Free}
makes 6-12 slicesÂ
1-2 green tomatoes
3/4 cup almond flour
2 tsp Old Bay Seasoning
1 tsp garlic powder
1 egg
This recipe begins with the baked green tomatoes, which needed the most cooking time. I know I could have fried them but we’re going with healthy now, right? I preheated the oven to 350 degrees F. and lined a baking sheet with parchment paper. I sliced the beautiful green tomato that came from my garden, whisked the egg in one bowl and mixed together the almond flour, Old Bay Seasoning and garlic powder in another bowl.
I mixed the tomato slices in the egg then dipped both sides in the almond flour mixture. I placed the slices on the baking sheet and cooked for 45 minutes, until golden brown.
Next up came the buns, which have so much flavor that they stand on their own but are even better with the salmon burger. I lined a second baking sheet with parchment paper. In a large bowl, I mixed together the almond flour, baking soda and salt. Separately, I stirred together the vegetable oil, orange juice, eggs, honey and orange zest. I poured the wet ingredients into the dry and stirred to combine.
I added the chopped tomatoes and basil and carefully folded them into the batter.
I formed the batter into a bun shape using a 1/2 cup measuring scoop  and carefully placed the shaped buns on the baking sheet.
I baked the buns for 30-35 minutes, until golden brown. I placed the buns on a cooling rack to cool completely.
While the buns were baking, I prepared the easy gluten free salmon burgers. I mixed together the canned salmon, almond flour, eggs, lemon zest and salt.
I formed the salmon mixture in to six patties, roughly around the size of the buns, and placed them on the baking sheet where I baked the buns.
I baked the salmon burgers for 30 minutes, until firm and beginning to brown. To build my burger, I sliced a gluten free tomato basil bun in half, placed some lettuce on the bottom, then the salmon burger, topped with some of my homemade ramp pesto (you can use any pesto you want) and the baked green tomato.
I roasted sweet potato fries to accompany my salmon burger and I wanted to share this recipe with you as well because it is seriously my favorite sweet potato recipe! I have to thank my good friend Rebecca Pliner, chef at Odradeks Coffee House in Queens, NY and talented food blogger at I Want That for Dinner, for sharing the recipe that she makes for the patrons at Odradeks. She doesn’t measure her ingredients and neither did I but I want to let you know that there is really no wrong way to make these fries! Sprinkle on as much or as little of each ingredient and they will still taste amazing.
Roasted Sweet Potatoes
3-4 sweet potatoes
olive oil
chili powder
garlic powder
brown sugar
I preheated the oven to 425 degrees F. I cut the sweet potatoes in to fry shape and spread them out on a baking sheet. I drizzled them with olive oil then sprinkled on the chili powder, garlic powder and a little bit of brown sugar. I roasted the fries for 20 minutes then rotated the pan and cooked for another 10-15 minutes.
The dipping sauce is another great recipe that I’m excited to share. At Odradeks, Rebecca serves her sweet potato with a garlic-mayonnaise dip so I made my own version.
Pesto and Garlic Mayo Dip
1/4 cup mayonnaise
1/2 head roasted garlic
1 Tbsp pre-made pesto
I placed the mayonnaise, roasted garlic and pesto in a blender and processed until smooth. I served the sweet potato fries and mayo dip along side the burger and chowed down on the most insanely filling lunch!
kitchen-tested.com
Save RecipeIngredients
Instructions
