Nutritional Therapy  —  Oriental Medicine

(650) 332-4732

Pure Foods Doctor - Shelley H Lane
1340 El Camino Real
Menlo Park, CA, 94025
(650) 328-0800

Wild Alaskan salmon & leek burgers


If you’re trying to be thrifty or like me, it pains you sometimes to spend too much on wild Alaskan salmon for 1 meal. Here's a tip - stretch it out with veggies!



Wild Alaskan salmon & leek burgers


For 4 Person(s)


  • 2 Wild Alaskan salmon fillets
  • 3 Leeks
  • 1 Red onion
  • 1 tablespoon(s) Coconut oil
  • 1 teaspoon(s) Coconut oil
  • 2 teaspoon(s) Caper paste (or mashed whole capers)
  • 175 grams Halloumi cheese
  • 0.5 teaspoon(s) Sea salt
  • 0.5 lemon (juiced)
  • 1 Egg (beaten)
  • 1 tablespoon(s) Ground flax seed
  • 1 tablespoon(s) Coconut flour
  • 1 tablespoon(s) Creme fraiche

Wild Alaskan salmon & leek burgers Directions

  1. Pre-heat oven to 180*C
  2. Roast salmon in a glass dish with lid for 13 mins. Allow fish to cool & flake into a bowl.
  3. Clean, trim & split leeks lengthways & shred as finely as possible. Sautee in coconut oil.
  4. Peel & finely dice onion . Add to leeks but don’t cook too long as you want to keep the onion a bit crunchy. Allow to cool a little.
  5. Add to bowl with flaked salmon.
  6. Season & add lemon juice, flax, coconut flour, caper paste, creme fraiche & egg. Combine well.
  7. Dice halloumi into tiny cubes and stir into the mixture. It should be sticky, but hold together.
  8. Using your hands, form salmon mixture into 8 burger shaped patties.
  9. Melt a tsp of coconut oil on a griddle pan and cook burgers over a medium heat. As all the ingredients are cooked, it is just a case of warming through, allowing the egg to set & searing the outside until golden brown and crispy.
  10. Flip after 3 minutes or so - use a good wide flipper & maybe a knife too - they are delicate little souls!

Recipe notes

Not like those awful potato dollops that pass as fish cakes in most restaurants, these salmon burgers were truly divine & gobbled up by everyone.

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