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
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.