Because inflammation is a bitch.
We love these for breakfast!
Serves: 2 Prep: 7 min Cook: 10 min
- 1 can wild caught salmon (6 oz. in water)
- 1 egg
- 1 tsp turmeric powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Zest of 1/2 lemon
- 1/2 cup arugula, chopped
- 1 tbsp coconut oil/ ghee for cooking
Drain your can of salmon. In a medium sized bowl, mix all ingredients (except cooking fat) until well combined.
Heat your cooking oil in a medium sized pan on medium heat.
While the oil is heating, use your hands to form 2 even sized patties or 4 "slider" sized patties (photo is of sliders). Depending on how well you drain your salmon, some liquid may come out.
Place patties in your pan and cook 5 minutes per side or until slightly browned. Avoid pressing down on your patties while they cook. Serve warm or store in the fridge and enjoy a cold, nutrient dense snack later!