I’m making this a quick one because I have things to do. Like go to Starbucks and earn more stars so I can get free drinks faster.
My 2nd healthy recipe for the week is the salmon burger. These were inspired by Jessica Seinfeld (yep, Jerry’s wife) who just wrote her 2nd cookbook Doubly Delicious. I am totally into this cookbook, and so far everything I’ve made from it has been, in fact, delicious. It’s a good thing, too, because if the recipes in a book with Delicious in the title weren’t actually that good it would be a serious disappointment.
Salmon Burgers – by Jessica Seinfeld with some changes made by Kristin
1 burger (including bun) – 394 calories
2 T fresh chopped ginger
2 cloves garlic
1 T soy sauce
2 T reduced-fat mayonnaise
2 T hoisin sauce (I found out too late in the game that I didn’t have hoisin sauce at my house, so I added a little bit of worcestershire. still worked.)
1 cup frozen broccoli/cauliflower florets, thawed (or any other soft veggie – Jessica recommends carrot puree but, again, I didn’t have that lying around)
1/4 teaspoon salt
2 pounds wild salmon, bones and skin removed, cut into 1 inch pieces
*note* to make this simpler on yourself, ask the fishmonger (fancy word for fish man) to remove the skin. I removed the skin myself and it was rather time consuming. Also very slimy. *end note*
6 whole wheat hamburger buns (the smaller ones. I find the Pepperidge Farm ones to be too big!)
lettuce, tomato, avocado, onion, etc to top the burger
Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayonnaise, vegetables, salt, and salmon. Pulse until the ingredients are combined and begin to hold together.
Form the salmon mixture into 6 patties. Refrigerate for at least 1 hour until the patties firm up.
*At this point I froze 3 of the patties – wrapped each one in plastic wrap and then put them into a plastic ziploc and froze them for future use. We have already eaten 2 of the frozen ones – they are still just as delicious! Let them thaw and cook the same as below.*
In a heavy-bottomed skillet over medium heat, brown the burgers in olive oil, approximately 2-3 minutes per side. Serve on toasted buns and top with lettuce, tomato, avocado, or anything else you fancy.
I served these with a large salad and oven-roasted potato chips (I cut a sweet potato and a few golden potatoes into thin slices, drizzle with olive oil, roast at 400 for approximately 30-40 minutes until they’re a little crisp on the outside, and dip in ketchup and mustard.
Delicious times two? Yes. Yes. Delicious enough for the husband to add TWO patties to his burger, thus making it a rather high calorie meal and missing the point entirely? Yes. Yes.