These wild Salmon burgers are combined with quinoa and kale making them protein-rich and filled with Omega-3's.
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Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
16ozWild Salmon Fillet, skin removed
1tspOlive Oil
⅓cupDiced Shallots
1cupKale, chopped
Kosher Sea Salt and Freshly Ground Black Pepper, to taste
¾cupCooked Quinoa
2tbspDijon Mustard
½tspOld Bay
1Large Egg, beaten
For the salad:
2 ½tbspOlive Oil
2 ½tbspChampagne Vinegar
2tbspMinced Shallots
1 ¼tspDijon Mustard
Sea Salt and Black Pepper, to taste
10Loose Cups of Baby Arugula
1Large Pink Grapefruit, peeled and diced
1
In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
2
Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.
3
With a knife finely chop the remaining salmon, transfer to a large work bowl.
4
Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.
5
Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.
6
Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.
7
Toss the dressing with the arugula and grapefruit; divide on four plates.
Kosher Sea Salt and Freshly Ground Black Pepper, to taste
¾cupCooked Quinoa
2tbspDijon Mustard
½tspOld Bay
1Large Egg, beaten
For the salad:
2 ½tbspOlive Oil
2 ½tbspChampagne Vinegar
2tbspMinced Shallots
1 ¼tspDijon Mustard
Sea Salt and Black Pepper, to taste
10Loose Cups of Baby Arugula
1Large Pink Grapefruit, peeled and diced
Directions
1
In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
2
Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.
3
With a knife finely chop the remaining salmon, transfer to a large work bowl.
4
Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.
5
Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.
6
Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.
7
Toss the dressing with the arugula and grapefruit; divide on four plates.
