Salmon burgers

Salmon Burgers

I’ve read so many ‘salmon burger’ recipes, and they were all so different that it was hard to find THE one. So, I did what I usually do when I can’t pick or make up my mind: choose the one with the prettiest picture (can turn out disappointing sometimes). But, I did add some different ingredients or mixed it with some other recipes. So, I’m not sure if this is the best recipe out there. But we loved it, so I’ll share it. It was my first time ever eating salmon burgers, so to go home made straight away was quite the risk. Best risk ever, salmon burgers are dang good! 🙂

You’ll need (serves 2 people, 432 kcal pp)

  • 300g (skinless) salmon fillet
  • 1 tbsp Dijon Mustard
  • Greek Yoghurt
  • 1 tbsp peeled and chopped (fresh) ginger
  • 2 garlic cloves (pushed through a press)
  • 2 tbsp lemon juice
  • 1 small hand cilantro
  • a pinch of harissa
  • a dash of salt
  • half a cucumber
  • 1 tbsp of coconut oil or olive oil
  • Small green asparagus

Whisk together the Dijon mustard, ginger, 1 garlic clove, lemon juice and cilantro with one tablespoon of greek yoghurt. (you’ll need the rest later on for the tsatsiki). Season with salt and a pinch of harissa. Set aside for a while.

Either finely chop the salmon or shred in a food processor. Watch out so you don’t shred for too long, it should stay a little rough and chunky. Add is to your sauce you set aside earlier. Now form 4 even patties.

Place the burgers on a plate with some plastic foil on top. Put in the fridge for at least an hour.

Meanwhile you can prepare the tsatsiki. Add the other garlic clove to the leftover greek yoghurt together with grated cucumber. Also put in the fridge.

Heat a large non stick pan on a high heat with some coconut oil (or olive oil), add the salmon burgers. Bake for a few minutes on each side until they’re golden and brown. Add a grill pan on a high heat with some coconut oil and add the asparagus. Grill them until they are soft but still crispy.

Serve with some leftover cucumber (and maybe some salad), the asparagus and the tsatsiki.

Bon appetit!

xo, Kirsten

* oh and my sincere apologies about the bad quality picture on top of the post. My camera isn’t working properly, I’ll try to upload a new one as soon as possible!


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