June 17th, 2014
Combine salmon in a large bowl with bread crumbs, ground flax, red onion, red pepper, maple syrup, Dijon mustard, soy sauce and chives. Mix gently, but well, until combined. Divide the mixture into 6 equal portions and form into patties, sized to fit the buns. Cover and refrigerate for at least 30 minutes.
Preheat oil in non-stick skillet over medium-high heat. Pan fry patties 6 minutes (do not move while cooking). Flip patties over and fry another 6 minutes. Serve each salmon burger in a split and toasted bun, and garnish with microgreens and store-bought coleslaw.
624 mg sodium, 47 g carbohydrates, 3 g fibre, 31 g protein. Excellent source of vitamins B6, B12 and D, phosphorus and selenium; good source of iron; source of fibre, vitamin C and omega-3.