My summer-bod, healthy-eating hasn’t even started yet and I’m already fed up of making salmon filets in the usual way. In fact while sitting at work yesterday I was pouting, like a child at the prospect of having it for supper again and then EUREKA! I got an email from Pure Wow recipes and found a recipe for these Salmon Burgers! Ingredients include: chopped fresh dill, green onion, old bay, salt and lemon. It sounded fresh, light and delicious + I had all the ingredients at home, so I tried and loved them! A burger is great; just think about all the ways you can top them. Yesterday I could not decide between cilantro/mayo/dijon/tomato/avocado or tzatziki/cucumber/tomato or roasted red pepper/spicy giardiniera/mayo/dijon. I went Italian with the third option and it was so delicious!
I know I sound like a broken record but using an instant-read food thermometer really takes some of the guess work out of cooking. Your patties should reach an internal temperature of 160-165. However, if you were making fillets, they can be cooked to an internal temperature of 155-158.
When I say mayo, I mean : (Soy-free) Vegenaise. Its magical and I put it on everything! Its lighter and tastier than regular mayonnaise and seems to go with just about anything. My favourite way to use it is when I make my morning toast:(mini bonus recipe!) 1 thin slice of my favourite pumpernickel bread – toasted , veganaise, avocado slices, boiled egg (halved, placed yolk-side down and lightly smashed on), salt. Its the best.
“Vegenaise® is an egg-free spread that is a healthier, tastier option to regular mayo. Made with exclusively Non-GMO ingredients and using only heart-healthy, expeller-pressed oils, Vegenaise® delivers the smooth creamy texture of mayo without any of the artificial ingredients, trans fats or preservatives.”
1½ pounds skinless salmon fillets, cut into 1 inch cubes
4 green onions, minced
1 clove garlic, minced
Zest and juice of 1 lemon
½ cup chopped fresh parsley (optional)
1/2 cup to 1 cup chopped fresh dill
1 tablespoon Old Bay seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons coconut oil (or other neutral oil)
4 whole wheat hamburger buns
2 cups prepared coleslaw (optional) or other desired topping
- Place the salmon in a food processor. Pulse until the salmon resembles ground meat. Remove and transfer to a medium bowl.
Add the green onions, garlic, lemon zest and juice, parsley, dill, Old Bay, salt and pepper to the bowl with the salmon, and stir to combine. Divide the mixture into six even pieces (about 6 ounces each), and form into round patties roughly the size of the buns.
Heat the oil in a large skillet over medium heat. Add the patties and cook until golden brown on each side and fully cooked through, about 7 to 9 minutes per side. Remove from the pan and drain on absorbent paper towels to remove any excess oil. (internal temp 160-165)
To build the burgers, place a patty on each bun and top each with ½ cup of coleslaw (or whatever else you like).
One response to “Salmon Burgers (egg & breadcrumb free)”
Looks real good!