Photo: Erik Putz
Topped with a creamy, lemon and dill mayo, this burger is packed with omega-3 and will please even the pickiest eater.
1 kg fresh salmon, skinless
1/2 cup green onion, chopped
1/4 cup parsley, chopped
2 tbsp mayonnaise
1 1/2 tsp salt
1 egg, beaten
1 cup fresh bread crumbs
1/4 cup vegetable oil, divided
1/2 cup mayonnaise
1/2 tsp lemon zest
1 tbsp capers, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh lemon juice
Cut salmon into 1-in. slices and place in freezer for 10 min to make it easier to chop. Finely chop salmon and combine with onion, parsley, mayonnaise, salt and egg. Stir in enough bread crumbs to make into patties. Form into 6 to 8 burgers, depending on bun size.
Heat 2 tbsp oil in a large non-stick pan over medium high. Working in batches, fry burgers for 8 to 10 min, turning and adding more oil to pan as needed, until golden brown on both sides and just cooked through.
Stir ingredients together for Lemon and Dill Mayo and serve with salmon burgers on soft buns with lettuce, if desired.
Calories 549, Protein 31g, Carbohydrates 5g, Fat 45g, Fibre 1g, Sodium 878mg.
Excellent source of vitamin B12.
Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
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