CHICOPEE, Mass. (Mass Appeal) – If you’re trying to make your burgers healthier this summer, skip the bun and swap the ground beef for salmon! Cindy Barbieri from CindysTable.com showed us how to make delicious salmon burgers.Salmon BurgerIngredients:

1 1/2 pounds salmon fillet, skin and pin bones removed

1 tablespoon Dijon mustard

2 tablespoons mayonnaise (paleo mayonnaise)

3 scallions, thinly sliced

1 tablespoon lemon juice

1/2 teaspoon cayenne pepper

1/4 cup almond meal

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Thinly sliced red onions

Olive oilDirections:

In a food processor add salmon, Dijon mustard, mayonnaise, lemon juice and cayenne, pulse until it is all blended together then add scallions and pulse a few times. Finely chopped only. (do not blend until you have a paste)

Take the mixture out of the processor and into a bowl. Divide into 4 portions and form your burgers.

Set on a plate and cover with clear wrap and refrigerate for 30 minutes to help keep the patty form.

Heat a large sauté pan or grill pan on medium-high heat. Add olive oil to lightly coat the pan. Add patties and cook for 3-4 minutes on each side. Serve with your favorite salad!Spicy AioliIngredients:

4 tablespoons low-fat mayonnaise (paleo mayonnaise)

3 teaspoons prepared horseradish

1 clove garlic, minced

1 teaspoon of lemon juice

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepperDirections:

Combine all together, cover and let sit in the refrigerator for at least 10-14 minutes.Sweet Potato Tater TotsIngredients:

5 sweet potatoes

Sea salt

Freshly ground pepper

1/2 – 3/4 cup high heat cooking fat (duck fat or coconut oil)Directions:

Clean and poke potatoes with a fork a few times then place on a parchment paper or foil lined baking sheet (Just for easy clean up). Bake for 45 minutes.

Let cook for 10 minutes then peel the skin using a paring knife Use a box grater and shred each potato on a wood cutting board.

Season with 1 teaspoon of sea salt and 1/2 teaspoon of pepper.

Using a melon scoop or tablespoon and form each potato and create the shape you want for your tater tot.

Heat a large cast iron pan or dutch oven with oil to 350 degrees using a candy thermometer.

Work in batches and fry until brown and crispy on all sides. About 2-3 minutes. Move tater tots to a paper towel lined plate and sprinkle with a little sea salt. Serve hot!