Rosemary Salmon Burgers
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.
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)