lemon herb salmon burgers

INGREDIENTS

For the Salmon Burgers:
  • 1 shallot
  • ½ cup fresh herbs (basil and parsley are great)
  • 16 ounces wild caught raw salmon, skin removed
  • 1 cup cooked quinoa
  • 1 egg + 1 egg white
  • ½ teaspoon seasoning mix (I used a seafood seasoning that had marjoram, chives, and onion)
  • a big squeeze of lemon juice – about a tablespoon
  • salt and pepper to taste
For the Dressing:
  • 2 tablespoons minced herbs and shallot (reserved from burgers)
  • ¼ cup oil
  • 2 tablespoons water
  • 1-2 tablespoons lemon
  • ¼ teaspoon salt
  • 1 teaspoon honey
For the Salad:
  • Bold DeLallo SaladSavors
  • 2-3 cups baby spinach

DIRECTIONS

  1. Mince the shallot and herbs. Set aside two tablespoons of the shallot/herbs for the dressing. Saute the remaining shallot and herbs in a little olive oil over medium high heat for a few minutes to remove the bite (not totally necessarily, but it helps the flavor in my opinion).
  2. Pulse the salmon 2-3 times briefly in a food processor until well chopped and a little bit sticky. Stir together with the quinoa, eggs, seasoning, lemon juice, salt, pepper, and the shallots and herbs from step one. Shape the mixture into four patties.
  3. Heat a small drizzle of oil in skillet over medium high heat. Fry the patties one at a time (unless you have a huge griddle that can fit more), flipping once after 3-4 minutes. The patties should be golden brown on the outside and fully cooked on the inside.
  4. Place all the dressing ingredients in a jar and shake until combined (don’t forget the reserved shallot and herbs from step one). Set a little bit aside and toss the rest with the salad ingredients.
  5. Serve burgers over salad! Mix the reserved dressing with a little bit of greek yogurt or mayonnaise for a herb-dip-type-sauce and serve it over the salmon burgers. And feel fresh and healthy.

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