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Salmon Burgers

By Teresa Cutter

Salmon Burgers
Salmon Burgers

What's great about it

The salmon burger is probably one of my favourite meals I love to make at home. These burgers are featured in my cookbook Purely DeliciousSalmon 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

 

  1. Combine the salmon, spring onion, parsley, lemon zest, juice, egg and a little salt and pepper into a food processor.
  2. Process until well combined.
  3. Remove and shape into 8 burgers.
  4. Coat them lightly with the almond meal if using and rest in the fridge for 15 minutes to help them firm up.
  5. Cook the burgers in a pan over a low - medium heat with a splash of olive oil until crisp, golden and cooked through.
  6. Serve with your choice of steamed greens, roasted sweet potato or leafy greens.

Notes and 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. 

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