Share this Post
Fresh salmon burgers? Yes, please! Gazing at the menu of your favorite foodie restaurant, you may assume they’re far too complicated for your home kitchen. Ah, but this is the beauty of pure, whole food recipes. They make us all nutritional chefs! The idea of enjoying a dish so unique, so “goop”-inspired…so 2020 in the quiet solitude of your own home is no longer solely an idea. This straight-forward, 100% approachable recipe is about to become your reality. You will swiftly step into “foodie-chef” shoes when hosting your next gathering as you try a new spin on an old classic. These salmon burgers are sure to please paleos and pescatarians alike.
Simply baked fresh salmon, hand-shredded and combined with quinoa form the base of these divine burgers. Bursts of flavors flood in from grated lemon zest, dijon, minced scallion and jalapeno, fresh tarragon, and Worcestershire sauce. Finely ground almonds, pecans, or pistachios form a crisp outer shell. Once the patties are formed, don’t fret a stovetop covered in splattering grease. Just place them into the oven for 10-15 minutes, and you’re golden. Or at least they will be! Have I convinced you? Or are you a die-hard burger fan feeling you can’t have a burger without the beef? You’ve accepted vegetarian burgers, but now this? Is a seafood burger deserving of the name? To this inquiry, I must advise: you have but one way to find out.
Why we love them:
- Wild-caught salmon contains a great amount of protein, vitamin D, selenium, B-vitamins, and omega-3 fatty acids. Among many things, these nutrients reduce inflammation, strengthen bones, improve cognitive function, enhance eyesight, protect the heart, create beautiful skin, and guard against chronic and acute health conditions, including cancer.
- In fact, research has shown omega-3 essential fatty acids not only help prevent cancer, but also inhibit tumor growth and development. These fats are “essential” because we obtain them only through diet – our bodies do not create them.
- Quinoa is a gluten-free ancient, antioxidant-rich seed packed with manganese, potassium, magnesium, phosphorus, folate, copper, and oleic/alpha-linolenic acids. It’s also a favored plant-based source of protein and fiber, assisting in weight loss by helping you feel fuller longer.
- The antioxidant compounds saponin, lunasin, and quercetin found in quinoa fight against free radicals and oxidative damage to cells. Lunasin has the ability to kill cancer cells while protecting healthy cells, and quercetin works to block the spread of certain cancer cells.
- Quinoa is a prebiotic food, promoting a healthy gut and microbiome by fueling beneficial bacteria within the digestive tract. Due to its high fiber content, quinoa can aid in stabilizing blood sugar and reducing constipation.
- Scallions, from the Allium family of plants, are especially common amongst Asian cuisines. They’re high in fiber, vitamin K, vitamin C, vitamin A, and folate. Scallions boost immunity, and promote heart health, bone health, weight loss, and healthy blood clotting.
Fresh Salmon Quinoa Burgers
- 1¼ pound fresh wild salmon- baked and hand shredded
- ½ cup cooked quinoa- cooled (millet could be substituted)
- 1 egg- beaten
- 1 teaspoon grated lemon zest
- 1 tablespoon Dijon mustard
- 2 tablespoons finely minced scallions or shallots
- 1 tablespoon Worcestershire
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh jalapeno or serrano
- ½ teaspoon each salt and ground pepper
- Finely ground nuts of your choice (almonds, pecans, pistachios are good)
- Bake the salmon, cool and hand shred; set aside.
- Cook the quinoa and set aside to cool.
- Prepare the burgers:
- Preheat oven to 400° fahrenheit.
- In a bowl, blend the egg, lemon zest, mustard, scallions, Worcestershire, tarragon and jalapeno; season with salt and pepper.
- Add the salmon and quinoa. Stir until mixed; do not over process.
- Form the mixture into 8 small patties (use 1/3 cup measure); brush each lightly with oil. Gently coat with the ground nuts.
- Bake at 400° for 10-15 minutes (until firm).
- Top with roasted red pepper coulis if desired.
- Tastes great served on salad!
(Recipe by Chef Lynda Lacher)
Chef Kylee Snyder is a recent graduate of NTI’s Natural Food Chef Program. She currently leads nutritional cooking classes and provides holistic health coaching that has been known to cause deep affection towards vegetables. Connect with Kylee at www.rendezfoodhhc.com.
Share this Post