Healthy Diet: Salmon Burgers
Posted on May 17, 2016
Posted in: Healthy Diet
Healthy Diet: Salmon Burgers
Adapted slightly from the New York Times
Let’s take a minute to discuss one of my favorite ingredients: salmon. Not only is salmon a super-food but it is one of those ingredients that seems to taste good no matter how you prepare it. The variations are endless. Try smoked salmon with spinach, blueberries and avocado for a “brain power salad” or perhaps pair it with asparagus and fettuccine for an easy weeknight pasta dish. Grilled salmon can be made into sandwiches, skewered with pineapple, or slathered in dill butter and placed atop brown rice. It can be made into a delicious dip, added to a spicy curry, or roasted with cherry tomatoes. And of course there is my very favorite way to eat salmon, especially in the summer: the ultimate salmon salad. I have prepared all of these recipes and can vouch for the unique deliciousness of each one. This week I added one more recipe to my collection: salmon burgers. Sure, I have tried salmon burger recipes before but none really impressed me. Most recipes use bread and egg as a binder which can make the burger feel cake-like. This recipe omits the bread and egg and, thus, it feels more “meaty”, like a burger should. I paired the salmon burgers with multigrain tortilla chips for an easy weeknight dinner but you could easily add a salad or asian coleslaw for a side. I will be making these burgers all summer long and I hope you do too.
INGREDIENTS
- 1 1/4 pound salmon fillet preferably wild, skin and small bones removed
- ¼ cup finely minced shallot or green onion
- 2 tablespoons capers, drained, rinsed and coarsely chopped
- 2 teaspoons grated fresh ginger
- 1 tablespoon low-sodium soy sauce
- Salt
- freshly ground pepper to taste
- 1 tablespoon sesame oil
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped cilantro
- Olive oil for the griddle or pan
- Lime wedges for garnish
- Whole grain hamburger buns
- condiments of your choice
PREPARATION
- Take 1/4 of the salmon and roughly chop it. Add chopped salmon to a food processor and puree the fish into a paste. Mince the remaining salmon using a sharp knife. Do not use a food processor for this part. Add the minced salmon and its paste to a bowl. Add remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into 1/2-inch thick patties. The mixture will be very wet when forming the patties so take care. Refrigerate, if possible, for 1 hour. If you are short on time you can also stick the patties in the freezer for 10-15 minutes.
- Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.
Yield: 4 burgers