So you’ve made a New Year’s resolution to be healthier, and you’re DEVASTATED that you no longer get to enjoy the extravagance that is a burger.
OMG how will you ever go on!?!
Enter, the salmon burger!
We all know fish is good for us, but the common misconception is that you can only eat it two or three different ways. In reality, these delicious water dwellers are so vastly versatile and allow you to still have your favorite dishes.. just in new and exciting ways!
First and foremost, for optimal nutrition- go with fresh, wild caught salmon. Just trust me on this one. Wild. Caught.
A one pound portion will give you two decent burgers. Do yourself a favor and have the seafood guy remove the skin.
For the next part, you’re going to need a food processor of sorts to ground up your fish. If you don’t have one, you can dice the meat up with a knife. Its soft and pliable so it doesn’t need to be finely ground life beef or chicken.
Just a couple of pulses will be sufficient because the meat is so soft.
From there, toss into a bowl and mix in your other ingredients.
A lot of recipes call for onions or peppers or bread crumbs, but a lot of that is necessary. The flavor of salmon is so perfect already, and adding the mayo helps it stick.
All that’s left is to form the patties and get cooking!
Keeping in tune with the healthier stuff, use coconut oil in your pan. Fish does like to stick, so you definitely need something to keep it loose and coconut oil cooks better than olive and vegetable.
You’re going to need to let them cook for about 6 minutes on each side, and make sure you only flip them once. Fish will always fall apart if it gets too much play, so just chill out. The impatience is real, but it’s not worth jumping the gun.
As for assembly, I make a sauce with mayo and Dijon. I like my sauces to mimic the flavors of what’s inside, so it just adds a extra boost and all the moisture that you need.
**side note: go for the whole grain dijon, not dijon mustard!
Spread just a bit of that on your bottom bun, add lettuce and then fish and tomato.
For the lettuce, go with green leaf or bib lettuce. The smoother textures go well with the lightness of the fish.
Expect the fat from the fish to kind of appear around the edges (the white stuff) this is good stuff, don’t panic.
You’ll also notice that there is no cheese. While it compliments a traditional burger well, it just doesn’t go with the freshness of the salmon. PLUS you can still enjoy this if you’re doing the dairy free thing.
They’re best served with fries because, I mean… you can only try so hard, right?
1lb fresh salmon
1 tbsp mayo
1 tsp dijon
1 tsp dried tarragon
salt and pepper to taste
1 tbsp coconut oil (for pan)
2 tbsp mayo
1 tbsp dijon
Remove skin from salmon, cut into chunks and pulse a few times in a food processor until largely ground
Transfer to bowl and add remaining ingredients
Form patties and place into a hot, oiled pan
Cook each side for about 6-8 minutes, depending on thickness
Spread sauce onto your favorite bun and top with lettuce and tomato!