Have you ever come across something on Pinterest that stopped you in your tracks? The other day as I was searching through I saw a recipe for a salmon burger that made me stop, stare and drool (just a little). I’m not a big recipe follower, even when I’m trying something for the first time. So?I did a quick search for salmon burgers and came up with a few ideas for what to put into mine. I combined parts from at least three different recipes to come up with mine, along with throwing in some of my own ideas. And from that, these beautiful patties were born.?
I’ve always been intrigued by making recipes for meals like crab cakes or salmon patties. It’s one of those things I’ve always ordered in restaurants, thinking it was too difficult to make on my own. That feeling usually lasts for a little until I decide that I just need to try it and see what happens. I’ve ruined only a few meals in my three years of cooking (after getting married and no longer having a campus meal plan), so I guess the whole try it and see thing seems to work for right now.
I think the best part about these patties is how light they are but really filling. Especially right now being pregnant, it’s a struggle to find meals that fill me up but don’t make me full to the point of feeling sick. So light and filling meals are definitely a must for me!
I’ve also been growing to like salads since my family likes eating them so frequently. We actually call my mom the salad queen because she almost always has a fancy salad thrown together for dinner. There are no boring salads around here!
If you’ve never made anything like a salmon patty before, you have to try these. I promise they are so easy and delicious and should give you a boost of confidence in trying out new recipes! If you’re nervous about trying a new recipe or technique, don’t try it for the first time when you’re having guests over or pressed for time. Save it for a weekend afternoon when you can take your time and feel confident.
For salmon patties
- ¼ onion
- ½ cup dried quinoa
- 1 tablespoon minced garlic
- ½ cup basil
- 16 ounces of salmon (fresh, skin removed, or canned)
- ½ cup chopped spinach
- 1 egg
- 1 egg white
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- Juice from ½ lemon
- Juice from ½ lemon
- ½ cup olive oil
- 2 tablespoons water
- ¼ teaspoon of salt
- Reserved onion and basil mixture
- Rinse and cook quinoa according to package instructions, set aside to cool.
- In food processor, combine onion and basil. Remove from food processor and set aside in bowl.
- Pulse salmon in food processor for a 1 minute or until chopped.
- Combine remaining ingredients with a spoon, including HALF of the basil and onion mixture.
- Form patties by hand. Mixture may be slightly moist. If it seems wet, add a pinch of flour to mixture and reform patty. Do not add too much flour to dry out.
- Add a tablespoon of olive oil to frying pan. Once heated, add patty to oil and cook on medium heat. You can add more than one patty if your pan is large enough, but don't overcrowd pan.
- Cook for 3-4 minutes on each side. Remove from pan when cooked.
- Combine ingredients for dressing. Use a dressing shaker or mason jar to combine. Use on top of a spinach salad and/or combine dressing with greek yogurt for a "tartar" consistency to serve over patties.
Amount Per Serving: Calories: 0Total Fat: 0g
If you’ve never eaten or tried making salmon patties, I highly recommend it. After looking at these photos again, I’ll definitely be making this recipe again really soon!?Throw a few of these patties on top of a bed of fresh spinach salad with your favorite toppings. For this meal, we used avocados and a mixed packet of seeds and nuts.