Salmon, preferably wild caught or any other oily fish like trout, tuna or mackerel are a good source of omega 3 fatty acids. These fish burgers are delicious and the technique of keeping some pieces of fish in larger pieces maintains moisture in finished burger.
MAKES: 6 large patties or 12 small appetizer servings
Ingredients:
| 2 tablespoons olive oil (divided)
1/3 cup celery, finely minced (1-2 stalks) 1/4 cup shallot, finely minced (1 shallot) 2 tablespoons capers, rinsed and chopped 1 teaspoon lemon zest 1 tablespoon lemon juice, fresh squeezed |
1/2 cup cooked quinoa
453-680g fresh salmon, wild caught (bones and skin removed), cut into .63-1.27cm pieces 1 tablespoon Dijon mustard 1/4 teaspoon sea salt 1/4 teaspoon pepper |
Instructions:
- Heat 1 tablespoon olive oil in a skillet and sauté celery and shallots until tender, about 3 minutes.
- In a large bowl mix sautéed vegetables, capers, lemon zest and juice and cooked quinoa.
- In bowl of a food processor pulse all but 1/2 cup of salmon pieces with the Dijon mustard about 10 times, or until minced – do not puree.
- Add salmon/mustard blend, 1/2 cup of salmon pieces, sea salt and pepper to the bowl of vegetables and stir to combine.
- Form into 6 patties. Chill in the refrigerator until ready to cook.
- In a large (32 cm) nonstick skillet heat 1 tablespoon olive oil over medium high heat. Cook the salmon burgers for 2 to 3 minutes per side. Do not overcook! Serve immediately with Lemongrass-Ginger Remoulade.
- May freeze raw burgers. Thaw burgers before cooking.
Lemongrass-Ginger Remoulade
This Thai-inspired sauce is fast and delicious. Look for lemongrass powder and keffir lime powder online at Amazon.co.uk
MAKES: 3/4 cup
Ingredients:
| 2/3 cup mayonnaise
1 tablespoon minced fresh gingerroot 1 tablespoon lime juice 1 tablespoon Dijon mustard |
1/4 teaspoon turmeric
1/2 teaspoon lemongrass powder 1/4 teaspoon keffir lime powder Sea salt to taste |
Instructions:
- Combine all ingredients in a bowl. Taste and adjust seasoning. Refrigerate leftovers.
Sueson Vess
Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.
