Salmon Burgers

Directions

1. Cut salmon into medium chunks and place into the food processor. Process for 2 seconds (you don’t want to macerate the salmon).
2. Place in a bowl and add the celery, onion, red pepper and chives. Mix well and add salt and Old Bay.
3. When ready to cook, mix in the egg and form 5 oz. patties. Put some of the almond meal on a plate. Place patties onto almond meal mixture and gently turn over, then repeat.
4. In a medium sauté pan over medium heat, warm the oil, then sauté the patties about 2-3 minutes a side.
5. If you are not cooking all the salmon at one time, set aside the extra in a mason without the egg. When you are ready to use, just add some egg back in.

Credit: No Crumbles Left

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/