Supreme Salmon Burgers

Supreme Salmon Burgers

Blood Sugar: 5Servings: 4Preparation Time: 30minMeal Category: Lunch
Micronutrients:Omega 3CalciumVitamin A

Macronutrients per 100g

Energy
235kcal
Sugar
2g
Fat
16g
Fiber
1g
Sat fat
3g
Protein
13g
Carbs
10g
Sodium
528mg

Ingredients

680g / 24oz skin removed, cut into large chunks Salmon fillet, 3 white and light green parts, sliced Scallions, 1 small Lemon juice, 1.5 tsp Kosher salt, 0.5 tsp Black pepper, 2 tbsp Mayonnaise, 30g / 1oz or gluten-free breadcrumbs Panko, 120ml / 4fl oz your favorite Mayonnaise, 60g / 2oz chopped Kalamata olives, 0.5 small Lemon juice, to taste Sea salt, to taste Black pepper, 4 of your choice Buns, 60g / 2oz Baby arugula

Preparation

1. Cut 680g / 24oz salmon fillet into 1- to 2-inch chunks and place in the freezer for 15 minutes to firm up. 2. Make olive mayo: In a medium bowl, combine 120ml / 4fl oz mayonnaise, 60g / 2oz chopped kalamata olives, and juice of 0.5 small lemon. Season to taste with sea salt and black pepper; set aside. 3. Transfer salmon to a food processor along with 3 sliced scallions, juice of 1 small lemon, 1.5 tsp kosher salt, 0.5 tsp black pepper, and 2 tbsp mayonnaise. Pulse 3-4 times until blended but still chunky. Add 30g / 1oz panko and pulse to combine. 4. Form mixture into 4 burgers. 5. Heat a sauté pan over medium or heat the grill to medium. Cook burgers for about 5 minutes per side until browned and cooked through. 6. Serve on 4 buns with olive mayo and 60g / 2oz baby arugula.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
22% of RDI
Vitamin C
5% of RDI
Omega 3
84% of RDI
Vitamin A
37% of RDI
Calcium
58% of RDI
Folate
36% of RDI

Good to know

You can serve the burgers on gluten-free buns or a lettuce wrap for a healthier option.

How to Prepare

1. Cut 680g / 24oz salmon fillet into 1- to 2-inch chunks and place in the freezer for 15 minutes to firm up. 2. Make olive mayo: In a medium bowl, combine 120ml / 4fl oz mayonnaise, 60g / 2oz chopped kalamata olives, and juice of 0.5 small lemon. Season to taste with sea salt and black pepper; set aside. 3. Transfer salmon to a food processor along with 3 sliced scallions, juice of 1 small lemon, 1.5 tsp kosher salt, 0.5 tsp black pepper, and 2 tbsp mayonnaise. Pulse 3-4 times until blended but still chunky. Add 30g / 1oz panko and pulse to combine. 4. Form mixture into 4 burgers. 5. Heat a sauté pan over medium or heat the grill to medium. Cook burgers for about 5 minutes per side until browned and cooked through. 6. Serve on 4 buns with olive mayo and 60g / 2oz baby arugula.

Good to Know

You can serve the burgers on gluten-free buns or a lettuce wrap for a healthier option.

Share:
← Back to All Recipes