Salmon Burgers
Recipe: Salmon Burgers
From: Michelle Hauser, Healthy Kitchens, Healthy Lives, April 2008
Makes: 6
2 eggs (or 3 egg whites)
2 cloves garlic, crushed
1-1/2 tsp. dried basil
2 Tbsp. fresh lemon juice (plus 1-1/2 tsp. lemon zest, optional)
1/4 to 1/2 c. finely minced onion
4 oz. frozen chopped spinach, thawed and squeezed dry, to get 1/2 c. spinach
14.5 oz. can salmon in water (see note)
1 c. fresh whole grain bread crumbs (from 2 slices bread)
black pepper to taste
1+ Tbsp. olive or vegetable oil
In medium mixing bowl, stir together eggs, garlic, basil, juice (and zest, if using), onion, and spinach until well combined.
Drain salmon well; remove skin and bones if desired and flake fish. Add salmon and bread crumbs to egg mixture and stir until moistened evenly. Season with pepper. (Salt is not needed unless you're substituting fresh fish.) Form mixture into 6 patties.
Heat a large skillet over medium-low heat. Add oil to pan and swirl to coat evenly. Cook patties until golden brown, about 5 minutes per side. Don't move them around and flip only once, as they tend to fall apart.
Notes:
Extra patties can be frozen on a plate or sheet pan, then transferred to an airtight bag or container and kept frozen for 1-2 months. Thaw overnight in refrigerator.
Canned tuna may also be used, or cooked fresh salmon, well chopped.
From: Michelle Hauser, Healthy Kitchens, Healthy Lives, April 2008
Makes: 6
2 eggs (or 3 egg whites)
2 cloves garlic, crushed
1-1/2 tsp. dried basil
2 Tbsp. fresh lemon juice (plus 1-1/2 tsp. lemon zest, optional)
1/4 to 1/2 c. finely minced onion
4 oz. frozen chopped spinach, thawed and squeezed dry, to get 1/2 c. spinach
14.5 oz. can salmon in water (see note)
1 c. fresh whole grain bread crumbs (from 2 slices bread)
black pepper to taste
1+ Tbsp. olive or vegetable oil
In medium mixing bowl, stir together eggs, garlic, basil, juice (and zest, if using), onion, and spinach until well combined.
Drain salmon well; remove skin and bones if desired and flake fish. Add salmon and bread crumbs to egg mixture and stir until moistened evenly. Season with pepper. (Salt is not needed unless you're substituting fresh fish.) Form mixture into 6 patties.
Heat a large skillet over medium-low heat. Add oil to pan and swirl to coat evenly. Cook patties until golden brown, about 5 minutes per side. Don't move them around and flip only once, as they tend to fall apart.
Notes:
Extra patties can be frozen on a plate or sheet pan, then transferred to an airtight bag or container and kept frozen for 1-2 months. Thaw overnight in refrigerator.
Canned tuna may also be used, or cooked fresh salmon, well chopped.