Paleo Salmon Burger Bowl

A colourful, nutritious salad bowl with fresh veggies and home made, paleo salmon burgers. And all ready in minutes. 

You know what my kids love? Burgers. 

And not just beefy, drippy cheese ones. They love these, which are made from salmon, too. 

They're a perfect weeknight food, because they come together with just 4 ingredients and cook in about 6 minutes. And they contain all those yummy omega 3 fats which are so good for you. Cook 'em up and tuck them into a bowl with lettuce, sliced tomatoes, peas, olives, avocado, boiled egg and radishes. Or mix it up with your own favourite combos. 

Paleo Salmon Burger Bowl
Serves 4
210g canned salmon (I used skinless and boneless salmon, 2 x 105g cans)
1 egg
1 tsp chopped parsley (I used freshly chopped, frozen parsley)
1 tsp coconut flour
2 tsp mild, unflavoured coconut oil

For the salad: 
4 handfuls frozen peas
4 eggs
1 round (soft-leaved) lettuce
2 ripe avocados
4 tomatoes
4 tbsp marinated olives
4 radishes, sliced
4 tbsp sauerkraut
extra virgin olive oil, to serve

First of all, make the salmon burgers. Drain the salmon and crumble it into a bowl, breaking it up as you go. Crack in the egg and add the parsley and the coconut flour. Give it a good mix until well combined. Leave to one side while you make the salad. 

Bring a saucepan of water to the boil and add the peas and the eggs. Cook for 5-6 minutes and then turn off the heat. 

Give the lettuce a wash to make sure all soil is removed, and shake dry. Rip off the leaves and fold into four small shallow bowls. Halve the avocados and remove the stones, dividing the avocado halves between the bowls. Wash and slice the tomatoes and divide between the bowls. Add the olives, radishes and saurkraut. Drain the peas and the eggs, rinse the eggs in cold water and peel the shells. Add the peas and eggs to the bowls, cutting the eggs in half as you go. 

Quickly cook the salmon burgers. 

Heat the coconut oil into a large frying pan and give the mixture a final stir. Divide the mixture into 4 and scoop each quarter out, separately, into the heated pan. Fry on each side for 3-4 minutes, turning them over when golden on one side. Serve the salmon burgers with the salad. 

Made this recipe? I'd love to see! Tag me in your pics on Instagram @joromerofood!

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