Salmon, Spinach and Red Lentil Burgers

Salmon is an excellent lean protein and a great source of Omega 3 fatty acids.  Add in some spinach for additional nutrients, red lentils for filling/binding, and you have got a healthy creation that can be used in sandwiches, on salads or just devoured directly.

• 2  pounds salmon
• 1  cup raw cashews
• 0.25 cup fresh parsley
• 2  cups loosely packed heirloom spinach
• 2  eggs, lightly beaten
• 3 tsp Dijon mustard
• 1 tsp  Ginger powder
• 1  cup  cooked red lentils
• 1  pinch  salt and pepper to taste
• 3  tbsp  Olive oil, divided in 3 parts

Cook lentils.  Soak cashews for 15-30 minutes.  Rough chop the salmon filet.  Process 1/4 of salmon in food processor with all seasoning until paste like.  Lightly steam spinach, wring out all liquid. 
Then process cashews in food processor to rough meal consistency.  In a large bowl, mix together the remaining salmon, salmon paste, processed cashews and spinach.  Form in to ten patties.  Refrigerate for 30 minutes.

Get pan hot over medium heat, add 1 tbsp oil, and cook three minutes per side.  Repeat for remaining burgers.