Gimme a salmon recipe and chances are I’ll try it! I’m a huge salmon fan and I’m also a bit of a fan of Dani Spies and her quick bite videos too because she’s so great at simplifying healthy cooking :-)
I was looking for a recipe to use for canned salmon because that’s the only way I’ve been able to find wild pacific salmon here (the kind not pumped full of antibiotics and artificial colours). It seems that here in Nova Scotia I’ve only been able to find Atlantic Salmon which is farm raised and so I wanted to find a way to include wild pacific salmon into my diet and I wanted to share the recipe with you because I loved it.
Salmon Burgers - Video
1 14.75 ounce can of salmon* ¼ cup diced red onion ¼ cup diced red pepper ¼ cup + 2 tbsp chopped dill, packed Zest from one lemon ¼ cup of lemon juice 3 egg whites 1/3 cup of oat flour ¼ tsp cayenne pepper ½ cup of plain, non-fat Greek yogurt 1 clove of garlic, crushed A couple of handfuls of arugula 4 English muffins (I used Ezekiel) Salt and pepper to taste
Creamy Dill Sauce Combine yogurt, crushed garlic, two tbsp of dill and two tbsp of lemon juice in a small bowl. Season with salt and pepper and set aside.
Salmon Burger Combine salmon, onion, pepper, ¼ cup of dill, lemon zest, ¼ cup of lemon juice, egg whites, and oat flour in a large bowl. Season with cayenne pepper, salt and pepper. Use your hands to shape four burger patties (your burgers should be about four ounces each).
Heat a large non-stick pan over a medium heat and cook the burgers for four minutes on each side or until browned and crisp on the edges and heated all the way through.
While your burger is cooking, toast up your english muffins and layer the bottom half of each with a handful of arugula. Place cooked salmon burger on top of the arugula then top with 2 tbsp of dill sauce before popping on the lid. Enjoy! Makes 4 servings.
*Canned salmon usually has some skin and little bones in the mix and they are all perfectly fine to eat (as a matter of fact, the little salmon bones are packed with calcium). The little bones don’t bother me, but I usually pick through the meat ahead of time and pull out any bones that look a little too large for my liking.
I had it on an Ezekiel sprouted grain hamburger bun and served it with fresh steamed beats (which I loooooove):
And it made great leftovers too! This time on an Ezekiel English muffin:
I bet they would freeze wonderfully too.
More leftovers at work:
The only modification I had to make was that my patties needed a lot more oat flour and I couldn’t be bothered to make any more, so I just added quick oats until the consistency was just right. They held together perfectly.
If you haven’t checked out Dani Spies’ website, you must! There’s so many wonderful recipes and “how to” videos!