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Salmon Burger and Carrot Fries

This salmon burger is topped with slaw and guacamole and served with a side of carrot fries.
Salmon burger with carrot fries on a plate.
  • Makes 4 servings
  • Prep Time 35 minutes, including 20 minutes marinade time
  • Cook Time 25 minutes


Salmon Burger

  • 1 1/2 lb. canned or boneless, skinless wild-caught salmon, chopped very finely
  • 2 scallions, diced
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/4 tsp. cumin
  • Salt and pepper to taste
  • Avocado oil for cooking
  • Buns toasted with butter, if desired

Carrot Fries

  • 1 pound carrots, cut into fry-like strips
  • 1 tbs. olive oil
  • 2 cloves garlic, minced
  • 1 tbs. chili powder
  • Salt and pepper to taste


  • 2 avocados
  • 1/4 cup red onion, finely diced
  • Juice from one lime
  • 2 cloves garlic, minced
  • Pinch of salt


  • 1/2 cup jicama, julienned
  • 1/4 cup red cabbage, julienned
  • 4 large radishes, julienned
  • Juice from one lime
  • 2 tbs. fresh cilantro
  • 1/4 jalapeno pepper, finely diced
  • Salt and pepper to taste


In a bowl, mix together the salmon, scallions, chili powder, paprika, cumin, salt, and pepper. Put in the refrigerator and allow to marinate for at least 20 minutes.
While the salmon mixture is marinating, prepare the carrot fries. Preheat the oven to 400 degrees F. Combine the carrots, olive oil, garlic, chili powder, salt, and pepper, mixing until the carrots are coated evenly. Line a baking sheet with parchment paper and bake for 20 to 25 minutes.
Once the salmon mixture is marinated, divide it into four portions. One at time, roll a portion into a ball and flatten into a patty.
Heat the avocado oil in a skillet over medium-low heat. Cook the salmon patties in the skillet for about 10 minutes total, flipping once or twice, until a meat thermo­meter inserted into the center reads 145 degrees F.
While the patties are cooking, make the guacamole and slaw. For each, mix all ingredients together in a bowl. Top your burger with the guacamole and slaw before serving.

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