Salmon Burgers with Warm Fruit Salsa


2 5-ounce cans wild salmon, drained

½ cup quick-cooking rolled oats (not instant)

1 egg, beaten

2 tsp ground cumin

3 tsp. coconut oil, divided

½ onion, diced

2 cloves garlic, minced

1 ½ cups each frozen mango, and frozen strawberries, chopped

1 medium red bell pepper, chopped

1 jalapeno pepper, seeded and minced

1/3 cup chopped fresh cilantro 


In a bowl, flake salmon with a fork.  Mix in oats, egg, cumin, juice, and ground black pepper to taste.  Form into four patties and set aside.


In a skillet, heat 1 tsp. oil over medium heat.  Sauté onion until translucent, about 5 minutes.  Mix in garlic and cook 2 minutes more.  Add mango, strawberries, bell pepper and jalapeno; cook for 5 minutes, stirring occasionally.  Remove from heat, add cilantro, and cover to keep warm. 

In a separate skillet, heat remaining 2 tsp. oil over medium heat.  Cook salmon burgers for 3-5 minutes per side or until lightly browned and heated through.  Serve burgers topped with salsa. 

Serves 4

pdf of recipe can be found here