Directions

1. Whirl oats in a food processor until finely ground. Add salmon (break up large chunks with a fork), eggs, 1 tsp. curry powder, 3/4 tsp. pepper, the mustard, paprika, turmeric, garlic powder, and 1/4 tsp. salt. Pulse to combine.
2. Spoon 4 portions of salmon mixture onto a plate. Pat out each into a cake about 1/2 inch thick and 3 inches wide. Cover and freeze for 10 minutes. (This helps the oats absorb the moisture and helps the burgers hold their shape.)
3. While patties are chilling, in a large bowl, stir together 1 Tbsp. olive oil, 1/8 tsp. salt, and remaining 1/4 tsp. each pepper and curry powder; set dressing aside.