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Healthy Salmon Quinoa Burgers

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These wild Salmon burgers are combined with quinoa and kale making them protein-rich and filled with Omega-3's.

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Healthy Salmon Quinoa Burgers
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 16 oz Wild Salmon Fillet, skin removed
 1 tsp Olive Oil
  cup Diced Shallots
 1 cup Kale, chopped
 Kosher Sea Salt and Freshly Ground Black Pepper, to taste
 ¾ cup Cooked Quinoa
 2 tbsp Dijon Mustard
 ½ tsp Old Bay
 1 Large Egg, beaten
For the salad:
 2 ½ tbsp Olive Oil
 2 ½ tbsp Champagne Vinegar
 2 tbsp Minced Shallots
 1 ¼ tsp Dijon Mustard
 Sea Salt and Black Pepper, to taste
 10 Loose Cups of Baby Arugula
 1 Large 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.

8

Top each salad with a salmon burger.

Category, Cuisine

Ingredients

 16 oz Wild Salmon Fillet, skin removed
 1 tsp Olive Oil
  cup Diced Shallots
 1 cup Kale, chopped
 Kosher Sea Salt and Freshly Ground Black Pepper, to taste
 ¾ cup Cooked Quinoa
 2 tbsp Dijon Mustard
 ½ tsp Old Bay
 1 Large Egg, beaten
For the salad:
 2 ½ tbsp Olive Oil
 2 ½ tbsp Champagne Vinegar
 2 tbsp Minced Shallots
 1 ¼ tsp Dijon Mustard
 Sea Salt and Black Pepper, to taste
 10 Loose Cups of Baby Arugula
 1 Large 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.

8

Top each salad with a salmon burger.

Healthy Salmon Quinoa Burgers

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