Salmon Burgers

Salmon Burgers

The salmon burger is probably one of my favourite meals I love to make at home. These burgers are featured in my cookbook Purely Delicious. Salmon is a great source of omega 3 fatty acids that are anti-inflammatory to the body and critical for good health. Omega-3s support the body’s health in every way and are vital in the fight against diabetes and cardiovascular disease. Omega-3s also help to lower cholesterol, reduce high blood pressure, nourish the immune system and reduce symptoms of arthritis and depression.

INGREDIENTS

Serves 4

500 g (1 lb  2oz)  fresh raw skinless and boneless salmon fillet, chopped

1 small bunch chopped parsley

2 spring onions (scallions), sliced

zest and juice from 1 lemon

a good grind of pepper and a little sea salt

1 organic egg

50 g (1  3/4 oz / 1/2 cup) almond meal to coat (optional)

METHOD

Combine the salmon, spring onion, parsley, lemon zest, juice, egg and a little salt and pepper into a food processor.

Process until well combined.

Remove and shape into 8 burgers.

Coat them lightly with the almond meal if using and rest in the fridge for 15 minutes to help them firm up.

Cook the burgers in a pan over a low - medium heat with a splash of olive oil until crisp, golden and cooked through.

Serve with your choice of steamed greens, roasted sweet potato or leafy greens.

NOTES & INSPIRATION

TO MAKE SALMON BURGERS FROM TINNED SALMON:

185 g (61/2 oz) tin wild salmon drained

1 organic egg

1 spring onion, sliced

1 tablespoon parsley, chopped

Combine the salmon, egg, parsley and spring onion, then season with freshly ground black pepper. Have a look at your mix and test cook a batch to see it holds together when cooked. Add another egg if needed.

Place spoonfuls of the salmon mixture into a pan and cook over a medium heat with a splash of olive oil for 1 - 2 minutes each side until golden

These burgers keep for 2 - 3 days in the fridge after cooking. They are also delicious thrown into your lunch time salad for an added protein hit.on mixture into a pan and cook over a medium heat with a splash of olive oil for 1 - 2 minutes each side until golden.

I often serve them with oven roasted sweet potato or a salad made from shaved fennel, rocket, lemon and cold pressed olive oil. 

You may also like