This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free crackers and gluten-free hamburger buns in this dish.
"As deeply as gold or the grizzly bear, wild salmon infuse California's past.... But through our collective will, today we help ensure that salmon swim on into our future. For they are not merely commodities, or emblems for a flag. Wild salmon are vital members of creation who enrich our landscapes, inspiring us through their upstream journey from sea to Sierra."
-Bruce Babbitt, U.S. Secretary of the Interior, 1993-2001
I love salmon and I love burgers, and the two together are just perfect. The key to cooking fish burgers is to have them be as cold as possible so that they hold together in the pan while cooking. A few minutes in the freezer will do it.
I usually separate my eggs with my hands. As I mentioned in the sidebar on egg safety, eggs can be contaminated with bacteria. Wash your hands before and after handling eggs. Simply crack the egg and let it drop into your cupped fingers. The white will slide between your fingers and into the bowl waiting below (you did have a bowl under your hands, didn't you?)
Servings = 2 | Serving size =1 salmon burger
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|1 small||shallot (minced)|
|1/2 small||red bell pepper (finely diced)|
|4||low sodium saltine or gluten-free crackers (finely crumbled)|
|fresh ground black pepper (to taste)|
|1/8 tsp||dried tarragon|
|1/8 tsp||red pepper flakes|
|8 ounces||skinless salmon filet (finely minced)|
|1 tsp||coarse ground mustard|
|1 large||egg white|
|1 tsp||olive oil|
|2||whole wheat or gluten-free hamburger buns|
Fold together the shallot, red pepper, cracker crumbs, salt, pepper, lemon juice, tarragon, red pepper flakes and salmon filet until well blended.
Whisk together the egg white and mustard.
Fold the egg white mixture into the salmon mixture until well blended.
Form the salmon mixture into two cakes. Place on a plate and put in the freezer to chill for about 15 minutes.
Place the olive oil in a large skillet over medium high heat. When the oil is hot add the salmon cakes.
Cook for about 8 minutes on each side until the salmon cakes are firm.
Serve on the hamburger bun with lettuce and tomato (or other toppings of your choice).
Serving size = 1 salmon burger
Servings = 2
Amount Per Serving
|Calories 474||Calories from Fat 135|
|% Daily Value|
|Total Fat 14g||23%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 54g||18%|
|Dietary Fiber 5g||16%|
|Vitamin A 20%||Vitamin C 92%|
|Calcium 5%||Iron 24%|
|Vitamin K 3 mcg||Potassium 727 mg|
|Magnesium 87 mg|