Description
These healthy salmon burgers are made with fresh wild salmon, quinoa, and kale.
Yield: 5servings | Serving Size: 1burger with salad
Ingredients
16ozwild salmon fillet, skin removed
1tspolive oil
1/3cupdiced shallots
1cupkale, chopped
Kosher salt and freshly ground black pepper, to taste
3/4cupcooked quinoa
2tbspDijon mustard
1/2tspOld Bay
1large egg, beaten
For the salad:
2 1/2tbspolive oil
2 1/2tbspchampagne vinegar
2tbspminced shallots
1 1/ 4tspdijon mustard
salt and pepper, to taste
10loose cups baby arugula
1large pink grapefruit, peeled and diced
Instructions
- In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.
With a knife finely chop the remaining salmon, transfer to a large work bowl.
- Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.
Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.
- Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.
- Toss the dressing with the arugula and grapefruit; divide on four plates.
Top each salad with a salmon burger.
Last Step:
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