These are pretty scrummy and the rosemary adds a nice flavour to the salmon- which is good if you’re on Perricone and you’re constantly eating salmon. This recipe is sugar free, gluten free and wheat free.
- 12 oz canned wild alaskan salmon
- 1 tsp finely hopped fresh rosemary
- 1 egg white
- 2 tsp lemon zest
- Pepper to taste
Pulse salmon in a food processor for 1 minute. Combine in a medium bowl with the remaining ingredients and form into 4 patties.
Grill for 4-5 minutes and then turn over and grill for another 4-5 minutes.