The Best Salmon Burgers Ever!On Sep 26, 2014 Dinner | Recipes 3 Comments Tags: Dinner, Real Food, Recipes
We are blessed to have a year-round Saturday farmer’s market. It is one of the perks of living in Southern California. I do my very best to go every week, because the produce I can get there is so much better than in the stores even if I buy organic. In addition to great farms we also have a really good fish monger who starts his day at about 3:00 in the morning down at the docks buying and processing fish, literally right out of the water.
I recently got inspired to recreate a salmon burger I saw on television. It looked so good and if it worked, I might even be able to get my dear hubby and girls to like another fish recipe. (It’s been a long road getting my husband to like fish.)
There are a number of ingredients in this list, but don’t let that deter you. You probably have most of them around the house. This recipe packs a huge nutritional punch and if your kids are picky about their vegetables you might be able to sneak these in.
|½||Red Onion, grated|
|½||Red Bell Pepper, small chop|
|½||Celery Rib, small chop|
|1||Green Onion, chopped green parts only|
|1||Lemon, zest only|
|4-5 Sprigs||Fresh, Flat Leaf Parsley, rough chopped|
|¼ cup||Teff Flour, (any flour can be substituted)|
|½ cup||Bread Crumbs|
|1 lb||Fresh, Wild Caught Salmon|
|¼ tsp||Red Pepper Flakes (optional)|
|Several Turns||Black Pepper from grinder|
|½ cup||Panko Bread Crumbs|
|Salt & Pepper to taste|
|2 Tbs||Extra Virgin Olive Oil|
In a small bowl, beat eggs; add breadcrumbs. Allow the breadcrumbs to soak up the egg while you chop the vegetables, approximately 5-10 minutes.
Remove skin from salmon and cut into small pieces.
Combine red onion, red bell pepper, celery, green onion, lemon zest, parsley, and teff flour in a large bowl, stir to combine. Stir in soaked breadcrumbs, dill, salt, red pepper flakes, and black pepper. Once the ingredients are combined, gently stir in salmon.
Pour the panko on to a separate plate or shallow bowl. As you make each burger gently place patties into the panko and cover all sides. (Note: These will not be “tight” burgers like you would get from ground meat, so handle them gently.)
Heat a skillet (I like to use cast iron) over medium-high heat; add olive oil. Fry each pattie for approximately 4 minutes on each side until golden brown and cooked through.
I served these with my favorite jalapeno tarter sauce and a side of broccoli. A bun would be good here too, so let your imagination and taste buds run wild!
These turned out better than I had even hoped! Dear hubby and both girls really liked these and have asked for them several times! I call that a success!!
Note: This was originally posted on Kristina’s family blog, but we just couldn’t resist sharing it with you, our Provision Room readers!