Created and presented by Myra Kornfeld
This convenient and tasty dish is made in just minutes with pantry staples.
Make it with or without gluten, with a variety of fresh herbs. Use salmon with skin and bones for an extra boost of calcium. Serve with a big beautiful salad for a quick satisfying lunch or supper. You can make these burgers and refrigerate them for up to three days. They reheat well.
6 ounces Wild Red Pacific sockeye canned salmon (traditional or skinless-boneless)
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.
Herbed Salmon Burgers