PREP: 25 minutes: BAKING TIME: 6 minutes MAKES: 4 Salmon Burgers
These salmon burgers are rich in taste and texture, making them the ultimate comfort food. They been a regular request from friends who finally persuaded me to include them on my website because they really wanted to cook them at home!
Nutritional Bites
Salmon is an excellent source of Omega-3 fats which we have to obtain from our diet because our bodies do not make it. These healthy fats have wide-ranging positive effects from anti-imflammatory properties to heart health, so make sure you eat these salmon burgers often!
Ingredients
Burgers
1 pound of salmon, de-skinned, deboned and cut into 1/2" cubes
1/2 cup of wholegrain breadcrumbs (about 1 slice) OR 1/4 cup of cooked quinoa
2 tablespoon of finely chopped cilantro or dill
1 tablespoon of tamari (gluten-free soy sauce)
1 teaspoon of garlic, minced
1 teaspoon of ginger, finely grated (if organic, you can grate with the skin on)
1/2 teaspoon of Celtic sea salt
Lemon/lime for squeezing over
Let's Barbecue or Sauté!
Put the salmon in a food processor and pulse until you have small pieces, semi-pureed (not chunks but definitely not a mousse) that will hold together.
Once you have semi-pureed the salmon, transfer it to a medium-sized mixing bowl and add all the other burger ingredients, mixing them around well.
Divide the burger mixture into 4 equal parts and with clean, slightly wet hands, start shaping the burgers; try to flatten them slightly (see my photo) as they will cook quicker, making them more succulent.
Place the burgers on a flat dish and place in the fridge to 'firm' up for at least 30 minutes.
When you are ready to cook, add a knob of butter or 1/2 teaspoon of avocado oil (for high heat purposes) to a saute pan and place on medium/high heat. Add the burgers, sear for 1 minute each side, then turn down to medium/low heat and cook for a further 2 minutes each side. Squeeze lemon/lime over the top and serve immediately, dribbling any remaining pan juices over each yummy burger. (I love placing them on top of a nutrient-dense green salad.)
Chili Aioli Dressing
1/3 cup of mayonnaise
1 teaspoon of ginger, finely grated (if organic, you can grate with the skin on)
1 teaspoon of garlic, minced
1 teaspoon of lemon juice
1/2 teaspoon of tamari
1/4 teaspoon of chili flakes
1/4 teaspoon of maple syrup (optional)
Blend all the ingredients in a high-speed blender. (If you have any dressing left, use it as a salad dressing, as a veggie dip or atop of steamed veggies). It will keep for 2-3 days in the fridge.