Your six ingredients are:
Salmon | Dijon Mustard | Shallots | Breadcrumbs | Capers | Lemons
I blame January for this health kick. Why else would anyone give up the chocolate-and-meat fest that is Christmas for a month of going without? Well, except for those meals that are so good you don’t even care that they’re healthy!
These Simple Salmon Burgers definitely fall into that category. They’re juicy and succulent but meaty enough to stand up to All. The. Trimmings. And you feel virtuous when you eat them.
That’s a win-win in my book.
By the way, this recipe was created by my friend Rachel at Rustic Foodie Girl (which I believe she got from Mark Bittman). You should check her out some time – her photographs are amazing 🙂 She’s also responsible for the pictures on my Eggs Benedict with Smoked Salmon, Thai Green Prawn Curry and Superfood Korma.
Told you I was on a health kick.
Simple Salmon Burgers
- June 27, 2018
- 4 people Servings
- 20 min
- Print this
- 4 large boneless and skinless salmon fillets
- 2 tsp. Dijon mustard
- 2 shallots, peeled and finely chopped
- 100g breadcrumbs
- 1 tbsp. capers, drained
- lemon wedges to serve
- Step 1
- Cut the salmon into pieces and put a quarter of the salmon with the mustard into a food processor. Turn on and let it run, pausing to scrape down the sides if necessary, and stop when the mixture has a patty-like consistency and begins to stick together.
- Step 2
- Add the shallots and the rest of the salmon and pulse so that it’s combined but there are still larger chunks of fish – you want some texture here.
- Step 3
- Transfer the mixture to a bowl and stir in the bread crumbs, capers and a little salt and pepper to taste. Shape into four evenly-sized patties and refrigerate until you need them (up to a couple of hours) – as this will help firm them up for cooking.
- Step 4
- Place the oil in a medium-sized, non-stick frying pan on a medium to high heat. When the oil is hot, add the burgers and cook for 2-3 minutes per side, turning just once. Don’t be tempted to keep flipping them or they might come apart – this is really fresh, remember. Remove from heat, squeeze lemon juice over burgers and serve with a green salad and your choice of burger “fixings”! I recommend a tangy tartare sauce.
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