We like to serve these burgers in lettuce leaves or collard greens with a dollop of Avocado-Mustard Mayo on top. Serve with parsnip fries, and some lacto-fermented vegetables for a balanced meal. You could replace the fresh rosemary with a handful of fresh cilantro or parsley.
Ingredients
6
green onions
chopped
2 tablespoons
chopped
fresh rosemary
1 teaspoons
Herbamare
(or sea salt)
½ teaspoons
black pepper
1½ pounds
wild salmon fillets
skin removed
extra virgin olive oil
(for cooking)