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 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!