Tomato Jalapeño Salmon Burgers

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• 2 14.5-ounce cans wild caught pink or red salmon, or fresh salmon 1/4 cup scallions, chopped
• 2 eggs 1tbsp coconut flour
• 1/2 jalapeño, seeds removed and finely chopped
• 1 clove garlic, crushed
• 2 tbsp tomato paste
• 1/2 tsp Himalayan sea salt, more to taste
• Optional: 1/2 tsp or more red pepper flakes for an extra kick

Directions

• In a bowl combine salmon, tomato paste, egg, coconut flour, finely chopped jalapeño, scallions, garlic, and salt
• Mix well and form into 4 patties
• Heat your grill (to 350) or your cast iron skillet until hot, grease and place burgers on
• Let cook 3-5 minutes on each side (Cooking time will vary based on thickness of burgers)
• Serve with toppings and enjoy

Toppings of choice

• Homemade guacamole
• Roasted red peppers
• Lettuce
• Tomato
• Onion
• Scallions