Salmon burgers with lemon and herbs
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
493
Fat
25.1g
Saturated Fat
3.8g
Carbs
37.2g
Sugars
3.8g
Protein
32.4g
Fibre
4.8g
Sodium
0.295g
Ingredients
2 shallots, finely chopped
3 tbsp fresh parsley, finely chopped
Olive oil, for cooking
450 g lightly-cooked salmon, skin removed, flaked with a fork
180 g cooked quinoa
1 egg and 1 egg white
1 tsp dried coriander
1 tbsp lemon juice
Salt and black pepper
4 tbsp olive oil
2 tbsp water
2 tbsp lemon juice
1 tsp salt
1 tsp honey
4 large handfuls of baby spinach
1 small handful of fresh coriander leaves
1 a red onion, thinly sliced
1 cucumber, thinly sliced
1 tbsp plain yoghurt or mayonaise
Method

1 In a small bowl, mix the shallots and parsley and set aside two tablespoons for the dressing.

2 Heat a drizzle of olive oil in a pan over a medium-high heat and cook the remaining shallots and parsley for 2-3 minutes.

3 Place the salmon in a bowl and add the quinoa, egg and egg white, coriander, lemon juice and the sautéed shallots. Season the mixture and shape into four burger patties.

4 Heat a tablespoon of olive oil in a pan over a medium-high heat. Cook the salmon burgers for 4-5 minutes on each side until golden brown.

5 Place all the dressing ingredients in a jar along with the reserved shallots and parsley and shake until combined. Set two tablespoons of the dressing aside and toss the rest in a bowl with the salad ingredients.

6 Divide the salad between plates and top with the salmon burgers. Mix the reserved dressing with the plain yoghurt or mayonnaise to make a quick sauce, and drizzle over the burgers to serve.