Wild Salmon Burgers

Makes 5 patties
2 cans boneless skinless wild salmon
1 ½ C toasted wheat germ, divided
1/2 C sliced scallions
5 eggs, divided
2 T expeller-pressed grapeseed oil mayonnaise
Salt and pepper to taste
Lemon- 1 whole
Fresh parsley sprigs

Combine all ingredients except ¾ C wheat germ and 2 eggs and shape into five patties. In one bowl, place the remaining ¾ C wheat germ and in another, place the 2 eggs slightly beaten. Dip each patty in wheat germ, then in the egg mixture and again in wheat germ. Cook the patties in a flat saucepan in coconut oil over medium heat until gold and heated through. Let cool slightly, drizzle each patty with fresh lemon and top with fresh parsley sprigs.
Serving suggestion: plate with sautéed spinach, a side of sliced avocado, red onion and sliced tomatoes topped with olive oil and balsamic.

This information is for educational purposes only, and is not intended to treat or diagnose any health condition.