Registered dietitian from Christie Clinic, Jane Valentine, joins the Morning Show and in this week’s Food Facts she is making salmon patties.
Serve these burgers on a bed salad and drizzled with olive oil, freshly squeezed lemon juice and a dollop of mashed avocado. You could make this for bunch and add a cooked egg on top for a quick fancy dish. This recipe can be made with fresh salmon or canned salmon.
Serves: 4 servings
1½ cups (2-5 oz. filets) wild-caught cooked salmon, chopped (may substitute canned salmon)
Juice of 1 lemon + ½ tsp lemon zest
1 small shallot, minced (may substitute 2 cloves garlic, minced)
2 green onions, chopped
1 Tbsp. fresh dill (may substitute 1 tsp dried dill)
2 tsp. Dijon mustard
¼ tsp. salt
¼ tsp. pepper
⅛ tsp. cayenne pepper (optional)
3 Tbsp flour
1 Tbsp olive oil
1. Combine all of the salmon burger ingredients except the oil in a large bowl and mix well. If using canned salmon, drain and squeeze out as much liquid as possible.
2. Form burgers into 8 patties. They will easily fall apart until they are cooked. Handle with caution
3. Heat oil on a griddle or pan to medium high heat.
4. Carefully add burgers to pan and cook for 5-7 minutes on each side or until cooked through.
5. To serve, top with tarter sauce, or mashed avocado
Serving size: 4 servings (2 burgers) Calories: 195 Fat: 9 g Carbohydrates: 4 g Sugar: 1 g Sodium: 300 mg Fiber: 0 g Protein: 24 g