WILD SALMON & BLACK BEAN BURGERS 

You've never had a salmon burger like this. Forget the dry, tough burgers you've had before - buttery wild salmon makes for a juicy burger, plus the black beans help to keep it soft and light. 

INGREDIENTS /  DIRECTIONS

1½ pounds wild sockeye salmon, cutinto ¼-inch cubes

¼ cup green onion chopped

½ cup fresh corn

½ cup zucchini diced fine or grated

½ cup cilantro chopped

1 can black beans, drained

1 avocado

juice of ½ lime

1 egg

1 teaspoon cumin

½ teaspoon coriander

2 teaspoons chili powder

½ teaspoon sea salt

½ cup panko bread crumbs

olive oil

DIRECTIONS

In a large container with a lid, combine the salmon, green onion, corn, zucchini, cilantro and ½ of the black beans.

In a food processor combine ½ the black beans, ½ avocado, juice of ½ a lime and pulse well.

Add egg and the spices, pulse until blended.

Add the mix to the salmon mixture and stir well.

Refrigerate for 2 hours.

On a large plate lay out bread crumbs.

Form the mixture into patties of desired size and coat in breadcrumbs.

Heat a large pan with a small amount of oil.

Fry patties over medium heat for 4-5 minutes on each side.