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.
Serves 2

6 ounces Wild Red Pacific sockeye canned salmon (traditional or skinless-boneless)
1/4 cup chopped herbs (mix of tarragon, chives, parsley and dill are all good)
1/2 cup breadcrumbs, preferably sourdough, or mashed sweet potatoes*
1 egg, lightly beaten
Pinch salt for the sweet potatoes
Freshly ground black pepper
Aroma-free coconut or olive or organic macadamia nut oil

• Drain the salmon and mix into a bowl. Stir the egg, herbs, and breadcrumbs (or mashed sweet potatoes) into the salmon.
• Form the burgers into six 3-inch burgers.
• Warm a thin film of oil in a large cast-iron skillet.
• When a hand held one-inch above the skillet feels hot, add the burgers. Cook until golden brown, about 2 to 3 minutes per side. Serve hot.

• Peel and slice the sweet potatoes and place in a small pot halfway up with water.
• Cover and bring to a boil.
• Lower the heat and cook until tender, about 10 minutes.
• Drain and mash.

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