Salmon Burgers with Warm Fruit Salsa
2 5-ounce cans wild salmon, drained
½ cup quick-cooking rolled oats (not instant)
1 egg, beaten
2 tsp ground cumin
3 tsp. coconut oil, divided
½ onion, diced
2 cloves garlic, minced
1 ½ cups each frozen mango, and frozen strawberries, chopped
1 medium red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1/3 cup chopped fresh cilantro
In a bowl, flake salmon with a fork. Mix in oats, egg, cumin, juice, and ground black pepper to taste. Form into four patties and set aside.
In a skillet, heat 1 tsp. oil over medium heat. Sauté onion until translucent, about 5 minutes. Mix in garlic and cook 2 minutes more. Add mango, strawberries, bell pepper and jalapeno; cook for 5 minutes, stirring occasionally. Remove from heat, add cilantro, and cover to keep warm.
In a separate skillet, heat remaining 2 tsp. oil over medium heat. Cook salmon burgers for 3-5 minutes per side or until lightly browned and heated through. Serve burgers topped with salsa.