Best 4 Salmon Burgers With Kale Salsa Recipes

SALMON BURGER AND KALE SALAD: A RECIPE MATCH MADE IN DROOL HEAVEN

Steps:

• Pulse wild salmon a few time times briefly in a food processor until well chopped and slightly sticky. Add chopped salmon to a large bowl and stir together with minced garlic, fresh chopped herbs, cooked quinoa, eggs, spices, sundried tomatoes, balsamic vinegar, salt, and pepper. Mix well to combine all ingredients. Shape the mixture into four equal sized patties. Heat a small drizzle of oil (avocado or olive oil) in skillet over medium high heat. Fry the patties one at a time, flipping once after 3-4 minutes. The patties should be golden brown on the outside and fully cooked on the inside. Serve Mediterranean salmon burgers over kale salad! Simply chop one head of dinosaur kale and add to a bowl with 3 tablespoons of each olive oil and balsamic vinegar, along with one clove minced garlic, and one tablespoon of prepared mustard. Massage kale to coat completely and season with sea salt and pepper. Add in olives, sun-dried tomatoes, chickpeas and more if desired. Drizzle with creamy tahini dressing and enjoy!

SALMON BURGERS WITH LEMON-CAPER AIOLI AND KALE SLAW

Steps:

• For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.
• For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
• For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.
• To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.
• Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.

SALMON BURGERS WITH KALE SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the sweet potato wedges in a large roasting tin, drizzle over the olive oil, then sprinkle over the paprika and toss together to make sure all the wedges are coated. Bake in the oven for 35 mins or until tender and starting to crisp at the edges.
• While the sweet potatoes cook, take a large piece (about 40cm long) of baking parchment and place the pieces of orange peel on the parchment just to the right of the centre. Lay the salmon on top of the peel and sprinkle over 1 tsp water. Fold the paper over to seal the salmon in a parcel. Put the parcel in the oven when the sweet potatoes are nearly ready and bake for 12-15 mins.
• Put the avocado slices in a bowl, pour over the lime juice and set aside until needed. For the salsa, tip the kale into a large bowl with the olive oil. Scrunch well with your hands to massage the oil into the kale (see tip, below). Stir in the rest of the salsa ingredients and season.
• Lightly toast the burger buns and the seeds for about 1 min in a dry, non-stick frying pan over a high heat, then set aside until needed. Take the salmon out of the oven, remove from the parcel and discard the orange peel. Lay the slices of avocado on the bottom half of each burger bun then place the salmon on top. Pile in a couple of spoonfuls of the salsa with a sprinkling of the toasted mixed seeds. Put the lids on and serve with the remaining salsa and wedges on the side.

SALMON BURGERS

Steps:

• Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
• Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
• Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
• Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.