Salmon Quinoa Burgers
Savor the mouthwatering goodness of these nutritious Salmon Quinoa Burgers, crafted from wild-caught salmon, hearty quinoa, and vibrant kale. Packed with beneficial omega fatty acids and a wealth of protein, they are a wholesome choice for any meal!
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Ingredients
- 16 oz wild salmon fillet
- Kosher salt and freshly ground black pepper
- 3/4 cup cooked quinoa
- 2 tbsp Dijon mustard
- 1/2 tsp Old Bay
- 1 large egg
- 2 1/2 tbsp olive oil
- 2 1/2 tbsp champagne vinegar
- 2 tbsp minced shallots
- 1 1/ 4 tsp dijon mustard
- salt and pepper
- 10 loose cups baby arugula
- 1 large pink grapefruit
- 1/3 cup diced shallots
- 1 cup kale
- 1 tsp olive oil
Instructions
- 1
In a small mixing bowl, combine the olive oil, vinegar, shallots, Dijon mustard, salt, and pepper, whisking until well blended.
- 2
Take a piece of salmon weighing approximately 4 ounces and chop it finely using a food processor or chopper. This will aid in binding the burgers.
- 3
Using a knife, chop the remaining salmon into small pieces and place it into a large mixing bowl.
- 4
In a large nonstick skillet set over medium heat, add oil and sauté the shallots and kale. Season with salt and pepper, cooking until the kale is wilted and tender, which should take about 4 to 5 minutes.
- 5
Add the sautéed mixture to the bowl with salmon, along with the quinoa, Dijon mustard, Old Bay seasoning, and egg. Stir until everything is well combined, then shape the mixture into 5 patties, each about 1/2 cup in size.
- 6
Preheat a nonstick grill pan or skillet over medium heat. Once hot, lightly spray with oil and place the salmon patties in the pan. Cook for 4 to 5 minutes on one side, then carefully flip and cook for an additional 4 to 5 minutes, or until fully cooked through.
- 7
In a separate bowl, toss the arugula and grapefruit with the dressing, then distribute the mixture onto four plates.
- 8
Place a salmon burger on top of each salad.