Salmon Burgers with Salad

 

serves: 5 – size: 1 burger with salad – calories: 270 – carbs: 16g – fat: 12g – points+:8pt – smart points: 6

Ingredients

  • 16 oz wild salmon fillet, skin removed
  • 1 tsp olive oil
  • 1/3 cup diced green onions
  • 1 cup kale, chopped
  • salt and pepper
  • 3/4 cup cooked quinoa
  • 2 tbsp dijon mustard
  • 1 tsp cajun seasoning
  • 1 large egg, beaten
  • salad:
  • 2 1/2 tbsp olive oil
  • 2 1/2 tbsp vinegar (balsamic or red wine)
  • 1/3 cup diced green onions
  • 1 1/4 cup dijon mustard
  • salt and pepper
  • 10 loose cups baby arugula or baby spinach
  • 1 large tomato, diced

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Directions

  1. In a small bowl, wisk olive oil, vinegar, green onions, salt and pepper.
  2. Cut about a 4 oz piece off of the salmon and place in a food processor or chopper to finely chop. This will help hold the burger together. With a knife, finely chop the remaining salmon, transfer to a large work bowl.
  3. Heat a large nonstick skillet over medium heat, add the oil and saute green onions and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4-5 min.
  4. Transfer to the bowl with salmon along with quinoa, dijon, cajun seasoning, and egg. Mix to combine, then form into 5 patties, aabout 1/2 cup each.
  5. Lightly heat a nonstick grill pan or skillet over medium heat, when hot, sparay with oil and add the salmon patties. Cook 4-5 min, then gently turn and cook an additional 4-5 min, or until cooked through.
  6. Toss the dressing with the arugula and tomatoes, divide into 4 plates, top each salad with a salmon burger. (you can use a whole wheat bun if desired, just include it’s nutritional content)

Salmon Burgers with Salad

Ingredients

  • 16 oz wild salmon fillet, skin removed
  • 1 tsp olive oil
  • 1/3 cup diced green onions
  • 1 cup kale, chopped
  • salt and pepper
  • 3/4 cup cooked quinoa
  • 2 tbsp dijon mustard
  • 1 tsp cajun seasoning
  • 1 large egg, beaten
  • salad:
  • 2 1/2 tbsp olive oil
  • 2 1/2 tbsp vinegar (balsamic or red wine)
  • 1/3 cup diced green onions
  • 1 1/4 cup dijon mustard
  • salt and pepper
  • 10 loose cups baby arugula or baby spinach
  • 1 large tomato, diced

Instructions

  1. In a small bowl, wisk olive oil, vinegar, green onions, salt and pepper.
  2. Cut about a 4 oz piece off of the salmon and place in a food processor or chopper to finely chop. This will help hold the burger together. With a knife, finely chop the remaining salmon, transfer to a large work bowl.
  3. Heat a large nonstick skillet over medium heat, add the oil and saute green onions and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4-5 min.
  4. Transfer to the bowl with salmon along with quinoa, dijon, cajun seasoning, and egg. Mix to combine, then form into 5 patties, aabout 1/2 cup each.
  5. Lightly heat a nonstick grill pan or skillet over medium heat, when hot, sparay with oil and add the salmon patties. Cook 4-5 min, then gently turn and cook an additional 4-5 min, or until cooked through.
  6. Toss the dressing with the arugula and tomatoes, divide into 4 plates, top each salad with a salmon burger. (you can use a whole wheat bun if desired, just include it’s nutritional content)
http://revampfitness.com/salmon-burgers-salad/

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