Salmon Quinoa Burgers
These delicious, healthy Salmon Quinoa Burgers, made with wild salmon, quinoa, and kale are loaded with good-for-you omegas and tons of protein!
Foto: Skinnytaste
Ingredients
- 16 oz wild salmon fillet (skin removed)
- 1 tsp olive oil
- 1/3 cup diced shallots
- 1 cup kale (chopped)
- Kosher salt and freshly ground black pepper (to taste)
- 3/4 cup cooked quinoa
- 2 tbsp Dijon mustard
- 1/2 tsp Old Bay
- 1 large egg (beaten)
- 2 1/2 tbsp olive oil
- 2 1/2 tbsp champagne vinegar
- 2 tbsp minced shallots
- 1 1/ 4 tsp dijon mustard
- salt and pepper (to taste)
- 10 loose cups baby arugula
- 1 large pink grapefruit (peeled and diced)
Steps
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In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
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Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.
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With a knife finely chop the remaining salmon, transfer to a large work bowl.
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Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.
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Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.
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Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.
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Toss the dressing with the arugula and grapefruit; divide on four plates.
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Top each salad with a salmon burger.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (19% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| wild salmon fillet | 16 oz | Rp 150.000/kg | Rp 240.000 |
| olive oil | 1 tsp | - | - |
| diced shallots | 0.3333333333333333 cup | - | - |
| kale | 1 cup | - | - |
| Kosher salt and freshly ground black pepper | - | - | - |
| cooked quinoa | 0.75 cup | - | - |
| Dijon mustard | 2 tbsp | - | - |
| Old Bay | 0.5 tsp | Rp 25.000/kg | Rp 63 |
| egg | 1 large | - | - |
| olive oil | 1 tbsp | - | - |
| champagne vinegar | 1 tbsp | - | - |
| minced shallots | 2 tbsp | - | - |
| dijon mustard | 0.25 tsp | - | - |
| salt and pepper | - | - | - |
| loose cups baby arugula | 10 | Rp 16.000/kg | Rp 16.000 |
| pink grapefruit | 1 large | - | - |
*Estimated market prices, may vary by region
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