Salmon burgers are a GREAT alternative to traditional burgers. Not only are these fish cakes delicious and light, they are also full of good-for-you-stuff! For starters, salmon is loaded with omega- fatty acids, which are essential for human health (fatty acids cannot be made by the human body, so it is vital we get these acids from outside sources). Salmon is also a great source of protein, niacin, vitamin B12, phosphorus, magnesium and vitamin B6.
1.5 cup red/yellow bell peppers (I mixed both)
1 cup breadcrumbs (you might add a bit more if mixture is too soft)
1 onion, diced
3 cloves of garlic, minced
700g of salmon
1 egg, beaten
1 handull of parsley
1 TBSP soy sauce
1 TSP lemon juice
1/2 TSP salt
1/2 tsp cumin
olive oil
**Served with gravad lax sauce (recipe is archived for your use), tomatoes, peppers, roasted onions and iceberg lettuce
1. Combine all ingredients in a food processor and process for about 1 minute.
2. Form into 10 patties and grill with olive oil over the stove for about 5-6 minutes on each side over medium heat.
3. Serve with vegetables and gravad lax sauce (dill-mustard sauce.)
I made this for some friends that joined us for dinner and we all delighted in building our own messy combinations! It was nice that I was able to pre-prepare the burgers (half a day earlier), refrigerate and then grill right before we were ready to eat. This way the burgers were served hot. We wrapped the burgers in lettuce, which acted as a burger bun. This lightened our meal and gave the salmon extra crunch. This dish went fantastic with roasted asparagus and a goat cheese salad. Enjoy!!
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