Salmon Quinoa Burgers
User Reviews
5
Salmon Quinoa Burgers
Description
This recipe prepares salmon quinoa burgers by chopping raw wild salmon both in a food processor and by hand for texture. The mixture is combined with cooked quinoa, sautéed kale and shallots, Dijon mustard, Old Bay seasoning, salt, pepper, and a beaten egg to bind. The salmon patties are cooked on a lightly oiled skillet over medium heat until thoroughly cooked, typically 4 to 5 minutes per side. The accompanying salad features arugula and diced pink grapefruit lightly tossed with a dressing made from olive oil, champagne vinegar, shallots, and Dijon mustard.
The burgers have a tender interior from the combination of salmon and quinoa, with slight crisping from pan-searing. The kale adds mild bitterness while the Old Bay seasoning provides a subtle spicy, savory note. The salad topping contributes bright acidity and fresh greens, balancing the savory patties.
Ideally, the burgers are served on plates with the salad arranged underneath, making a complete dish that combines protein and fresh produce. This preparation works well for a light lunch or dinner option with textured layers and balanced flavors.
Ingredients
- 16 oz salmon fillet skin removed, wild
- 2 1/2 tbsp olive oil
- 1 tsp olive oil
- 2 1/2 tbsp champagne vinegar
- 1/3 cup shallot diced
- 2 tbsp shallot minced
- 1 cup kale (chopped)
- 1 1/ 4 tsp Dijon mustard
- salt to taste, Kosher salt and freshly ground
- salt to taste
- black pepper to taste
- black pepper to taste, Kosher salt and freshly ground
- 3/4 cup quinoa cooked
- 10 arugula loose cups, baby
- 2 tbsp Dijon mustard
- 1 pink grapefruit peeled and diced, large
- 1/2 tsp Old Bay seasoning
- 1 egg beaten, large
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1burger with salad | |
| Calories | 277kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Cholesterol | 105mg | 35% |
| Sodium | 338mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
