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 bread 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
Salmon is great and burgers are great. The two together are just perfect.
The key to cooking these salmon burgers is to have them be as cold as possible. A few minutes in the freezer will do it. By being colder they will hold together well in the pan when cooking and the outside will get slightly crispy while the inside remains moist and tender.
Servings: 2 | Serving size: 1 salmon burger
Cooking Time: 30 Minutes
This recipe can easily be multiplied. Once cooked, the burgers keep well overnight and can be used in sandwiches or salads.
Serve with Potato Vinaigrette Salad or Roasted Potatoes or Red Potato Salad or Healthy French Fries or Purple Potato Salad as well as Cole Slaw or Carrot Salad with Marjoram Vinaigrette or Parsnip French Fries or Jicama Slaw
Toast the bread and let cool.
Using a blender or mini-chopper process the toasted bread into bread crumbs.
In a large bowl whisk together the egg and mustard.
Add the shallot, red pepper, bread crumbs, salt, pepper, lemon juice, tarragon, red pepper flakes and salmon filet to the bowl.
Gently fold the egg 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.
Serving size: 1 burger with bun
|Calories 410||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||18%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 33g||12%|
|Dietary Fiber 5g||18%|
|Vitamin A 12%||Vitamin C 57%|
|Calcium 12%||Iron 19%|
|Vitamin K 4mcg||Potassium 700mg|