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Salmon Burger on Sprouted Bread

You are getting the protein, calcium, omega 3 and magnesium from the wild salmon. Fiber from the oat bran and the oats. B vitamins from the oats and the sprouted wheat slice. Plus extra protein, B vitamins and other various vitamins from the sprouted wheat. Veggies add more nutrients.

Sincerely,

Zachary Knop

Course Main Course
Cuisine American
Prep Time 30 minutes
Servings 1
Author Zachary Knop

Ingredients

  • 1 6 oz can wild salmon
  • 2 slices low sodium organic Ezekiel sprouted wheat (bread) or sprouted burger bun
  • 2 tbsp finely blended oats organic
  • 2 tbsp oat bran
  • .75 cup tomato sauce or puree organic
  • 1 Lettuce, sprouts, tomatoes, onions, avocado, etc. for sandwich filling

Instructions

  1. If your canned salmon has bones it it, remove the bones. Throw in the oats, oat bran and the tomato puree.

  2. Mix well and cook on the George Foreman grill about 11 minutes or you can cook on a frying pan using no oil.

  3. Place two slices of Ezekiel sprouted wheat bread into the toaster or heat sprouted bread in the oven or toaster oven.

  4. Place the salmon patty on top of the bread or bun and serve. You can sandwich the patty together or just serve the patty on half of the bread. Add veggies for more nutrition and enjoy!

Dee McCaffrey, DCN, MS
administrator
Dee McCaffrey is an organic chemist turned nutritionist and weight loss expert. She is an internationally acclaimed author who lost 100 pounds and has kept the weight off for over three decades. Dee frequently conducts nutrition lectures and cooking classes at venues throughout the United States. She has appeared on numerous TV and radio shows throughout the U.S. including National Public Radio (WNPR), The Doctors, Better TV, The List, and The Dr. Steve Show. Dee and her husband Michael McCaffrey are the founders of Processed-Free America, a non-profit organization dedicated to bringing a global awareness of the effect processed foods have on our health, and the healing properties of natural whole foods. In addition to her published books, Dee has developed an award-winning nutrition curriculum for children, and a certification program for adults to who want to teach the Processed-Free lifestyle to people in their communities. Dee holds a doctoral degree in Human Clinical Nutrition and Integrative Health, and is an adjunct faculty member at several colleges. She a professional member of the National Association of Nutrition Professionals (NANP), The American Nutrition Association (ANA) and the American Association of Nutritional Consultants (AANC). She lives in Tempe, Arizona with her husband and two cats.