[cmsmasters_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_bot_style=”default” data_top_style=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsmasters_column data_width=”1/1″][cmsmasters_heading type=”h1″ font_family=”Lobster” font_size=”20″ font_weight=”normal” font_style=”normal” text_align=”left” margin_top=”0″ margin_bottom=”20″ animation_delay=”0″]Turn leftover salmon into something different with this yummy salmon burger recipe![/cmsmasters_heading][cmsmasters_text animation_delay=”0″]
One of our favorite meals in this house is salmon sashimi with a bowl of freshly dressed sushi rice and sliced avocado. So satisfying! I always go to HMart to buy fish when I’m going to eat it raw the same day. It’s always fresh and they’ll skin it for you if you need them to.
I will save my musings about home-prepared sushi/sashimi for another post, because today I want to talk about salmon burgers! We didn’t end up eating all of the fish for our sashimi dinner, and I never eat it raw again the next day. Plus, I had already sliced it into pieces and I wanted to do something different. Enter: salmon burgers.
I cooked up the bits of salmon in a nonstick pan with a little sesame oil for flavor. I cooked the pieces, flipping once, until they were barely cooked through. You definitely aren’t looking for a canned salmon type of texture here- you still want to be able to mold the burgers and you’ll cook them again once the patties are formed.
After I cooked the pieces I shredded them in a mixing bowl. If I had a food processor I could have skipped this step and thrown the raw pieces into the processor with other ingredients, but I don’t have a food processor! Plus, this method gives the burgers more of a crab cake vibe, which I like.
After shredding the salmon, I threw in 1 egg, 3 tablespoons chopped green onion, 1/3 cup whole wheat panko breadcrumbs, and the zest of one lemon plus a squeeze of lemon juice.
I mixed this up using my hands because I was going to form the patties right away and I always use my hands to make sure the egg incorporates fully and the whole mixture has the same texture. This recipe makes 4 salmon burgers and I was able to put them all in a nonstick pan without overcrowding. Before placing them in the pan, I added some more sesame oil for flavor plus a little vegetable oil to get a good sear on the burgers.
I cooked them for a few minutes each side to be sure not to dry them out. All I really needed to do was make sure the egg was fully cooked because the salmon already was! This was enjoyed as a sandwich (we didn’t have buns) on Ezekiel sprouted grain bread with potato salad + corn and avocado salad. Served with a quick sauce of dijon mustard, honey, garlic powder, onion powder, salt, pepper and lemon juice. Topped with extra green onion and sliced avocado!
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