Wild salmon, quinoa, and kale – these burgers are not only super healthy, loaded with good-for-you omegas and tons of protein (21-1/2 grams of protein) they also taste delicious and are easy to make. Serve them on a simple arugula salad with grapefruit, with a mustard-shallot vinaigrette.
We had prepared a lunch from leftover salmon and quinoa we had from dinner the night before and it was sooo good I’m excited to share this awesome salmon recipe on my blog . I don’t recommend using cooked salmon because they fall apart without having to add a ton of eggs and breadcrumbs, so I used raw wild salmon instead.
INGREDIENTS:
Burgers
- 16 oz wild salmon fillet, skin removed
- 1 tsp olive oil
- 1/3 cup diced shallots
- 1 cup kale, chopped
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup cooked quinoa
- 2 tbsp Dijon mustard
- 1/2 tsp Old Bay
- 1 large egg, beaten
Salad
- 2 1/2 tbsp olive oil
- 2 1/2 tbsp champagne vinegar
- 2 tbsp minced shallots
- 1 1/ 4 tsp dijon mustard
- salt and pepper, to taste
- 10 loose cups baby arugula
- 1 large 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.
Recipe & Pics by Gina Homolka
