If you like salmon, I know you will love it spiced up! This little tasty number will keep you warm inside all night long.
18oz of canned salmon (Crown Prince Alaskan Salmon had the lowest sodium) -12P
1/3cup of chopped green onions -Freebie
2Tbs of chopped chipotle peppers that are in adobo sauce -Freebie
1/4cup of chopped cilantro -Freebie
juice of one lime -That's right, freebie
3 sweet potatoes -We will get to that
1Tbs of Coconut oil -Ditto
-1 raw egg -1P
-5 tsp olive oil -15 F
-3 TBS yellow mustard
-1/2 lemon -0.5C
-dash of cayenne
Pre-heat the oven to 300 F. Place the onions, peppers, cilantro, and lime juice in a food processor and give it a couple of mixes. Add the salmon and some Mrs. Dash to the mix and hit the pulse button on the processor a few times until all of the salmon is mixed in. Place mixture in a bowl and place in the fridge. Then, clean out the processor.
Skin the three sweet potatoes and place in that processor that you just cleaned so well to make some sweet potatoes chips. If you do not have a food processor, fret not. Just cut the sweet potato in thin slices. Place sweet potato chips in a resealable bag. Melt the coconut oil in the microwave and then coat the chips that are in the bag. Sprinkle the potatoes with cinnamon and cayenne powder for a little gusto. Cook the chips at 300F for 25 minutes stirring occasionally. Once they are done, let stand for ten to fifteen minutes so they can crisp up. On nutritiondata, 1oz of sweet potato is equal to 5g of Carbs. We need a total of 27g of Carbs for our meal, so we would use our scale and load it up with a little over 5oz of sweet potato chips. I am not counting the coconut oil as it will mostly dissipate due to the long cook time.
Now back to the burgers, split the salmon mixture into 4 equal patties. They will measure out to 5oz each. Cook on the grill for 5-10 minutes on each side and you are good to go! Top with the paleo mayo and POW!! That salmon just jumped out of the water and gave you a dorsal fin to the chops!
Four meals at 3P 3C 3F