Sometimes you just get a hankering for something a bit different and that we me this week! I remembered having a salmon burger on holiday in Turkey a few years back and had been meaning to make my own version. I’ve added quinoa, a complex carbohydrate that’s high in protein and will provide a sustained release of energy.

It also contains kale, which is great source of essential vitamins and minerals.

Ingredients (serves 2):

• 400g raw wild salmon, skin removed
• 1 tsp olive oil
• 4 tsbp shallots,diced
• Handful kale, chopped
• Himalayan pink salt and freshly ground black pepper, to taste
• 3/4 cup cooked quinoa
• 2 tbsp Dijon mustard
• 1 large egg, beaten

Directions:
In a bowl, whisk the olive oil, vinegar, shallots, mustard, salt and pepper.

Cut about a 1/4 of the salmon off and place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon.

Heat a large nonstick pan 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.

Transfer to the bowl with salmon along with quinoa, mustard and egg. Mix to combine, then form into 5-6 patties.

Lightly heat a nonstick grill pan 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.