Salmon Burgers With Kale Salsa Recipes

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SALMON BURGERS WITH LEMON-CAPER AIOLI AND KALE SLAW



Salmon Burgers with Lemon-Caper Aioli and Kale Slaw image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h20m

Yield 4 burgers

Number Of Ingredients 32

1 pound skinless salmon, cut into cubes
1/2 cup fresh flat-leaf parsley leaves
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
10 fresh basil leaves
1 large egg
Zest of 1 lemon
2 tablespoons canola oil
Butter, for buttering the buns
4 potato buns, split
Sliced Roma tomatoes, for serving
Watercress, for serving
1/2 cup mayonnaise
2 teaspoons capers, chopped
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 clove garlic, grated
Juice of 1 lemon
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups shredded kale
3 cups shredded cabbage
3 cups shredded carrots
1 cup sunflower seeds

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



Salmon Burger and Kale Salad: A Recipe Match Made in Drool Heaven image

This salmon burger recipe only looks complicated. Reality: you just need a food processor, a pan, and a bed of kale to achieve this burger perfection.

Provided by Kate Gavlick

Time 40m

Yield 4

Number Of Ingredients 11

2 cloves garlic minced
¼ cup finely chopped fresh basil
¼ cup finely chopped fresh oregano
16 ounces wild caught raw salmon, skin removed
1 cup cooked white quinoa (see our quinoa recipe here)
1 egg + 1 egg white
¼ cup dry sundried tomatoes roughly chopped (not packed in water or oil)
½ tsp dried marjoram
¼ tsp dried oregano
1 Tbsp balsamic vinegar
Sea salt and pepper to taste

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!

Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 4, Sodium 0 mg, Sugar 0 g, TransFat 0 g, UnsaturatedFat 0 g

SALMON BURGERS WITH KALE SALSA



Salmon burgers with kale salsa image

Fancy a different way of getting your omega-3 oils? How about in burger form with buttery avocado and fresh kale

Provided by Miriam Nice

Categories     Dinner, Fish Course, Main course, Supper

Time 55m

Number Of Ingredients 14

2 unpeeled sweet potatoes , cut into wedges
1 tbsp olive oil
½ tsp smoked paprika
peel of 1 orange
2 skinless salmon fillets
1 avocado , destoned, peeled and sliced
juice 1 lime
2 wholemeal burger buns
mixed seeds , to serve
50g kale , finely chopped
1 tsp olive oil
1 red chilli , deseeded and finely chopped
small handful coriander , chopped
1 orange , segmented

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.

Nutrition Facts : Calories 716 calories, Fat 37 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium

PERFECT SALMON BURGERS



Perfect Salmon Burgers image

Provided by Food Network Kitchen

Time 1h

Yield 4 burgers

Number Of Ingredients 12

1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping

Steps:

  • Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
  • Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
  • Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
  • Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

SALMON AND KALE BURGERS



Salmon and Kale Burgers image

A quick and easy recipe for the most amazing Salmon and Kale Burgers.

Provided by Angela McGowan

Categories     Main Course

Time 30m

Yield Serves 4

Number Of Ingredients 18

1 lb fresh salmon, skin removed and cut in chunks
1 medium onion, cut in chunks
1 clove garlic
5 oz fresh kale
1 large egg
1/2 cup bread crumbs
1 tablespoon spicy mustard
Salt and pepper
The zest of 1 lemon
1 tablespoon Mazola® Corn Oil
1/3 cup plain Greek yogurt
2 tablespoons Spicy Mustard
The juice of 1 lemon
2 tablespoons dill pickle relish (not sweet)
Fresh spinach
Sliced tomatoes
Sliced onions
Hamburger buns

Steps:

  • Add salmon to food processor and pulse until fish is in small pieces. Add fish to a large mixing bowl. Add onion and garlic to food processor and pulse until fine. Add to mixing bowl. Add kale to food processor and pulse until finely ground. Add to mixing bowl.
  • Add egg, bread crumbs, lemon zest and salt and pepper to mixing bowl. Mix well. Scoop 1/2 cup of fish mixture into hands and form burgers. Place on plate.
  • Heat skillet over medium heat. Add Mazola® Corn Oil to skillet. Place burgers in skillet and cook until browned on one side and then flip. Cook until done. Serve on hamburger buns with mustard sauce, spinach, onion and tomato.

Nutrition Facts : NUTRITIONAL INFORMATION 324 calories 9 grams fat*

SALMON BURGERS



Salmon Burgers image

Delicious and quick burgers!

Provided by flamingo1012

Categories     Seafood     Fish     Salmon

Time 25m

Yield 4

Number Of Ingredients 8

1 (14.75 ounce) can salmon, drained and flaked
¾ cup rolled oats
½ onion, sliced
1 egg
½ lemon, juiced
1 tablespoon Dijon mustard
salt and ground black pepper to taste
1 teaspoon vegetable oil

Steps:

  • Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
  • Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g

YUMMY LEMON SALMON BURGERS



Yummy Lemon Salmon Burgers image

A quick, delicious and nutritious way of serving up canned salmon. You can enjoy this with or without the dressing, in a hamburger bun, or with a salad.

Provided by MELDS

Categories     Seafood     Fish     Salmon

Time 20m

Yield 6

Number Of Ingredients 12

1 (16 ounce) can salmon, drained and flaked
2 eggs
¼ cup chopped fresh parsley
2 tablespoons finely chopped onion
¼ cup Italian seasoned dry bread crumbs
2 tablespoons lemon juice
½ teaspoon dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil
2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 pinch dried basil

Steps:

  • In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
  • In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.3 g, Cholesterol 96.7 mg, Fat 11.4 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 2.4 g, Sodium 415.5 mg, Sugar 1 g

SALMON BURGERS



Salmon Burgers image

For this recipe, you'll want to grind part of the salmon in a food processor: It'll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it's best when the center remains the color of ... salmon. Two or three minutes a side usually does the trick.

Provided by Mark Bittman

Categories     dinner, weekday, burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
1/2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce

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.

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From destinationdelish.com


HEALTHY SALMON BURGERS WITH MANGO SLAW - IFOODREAL.COM
2022-05-09 Prepare the salmon patty mixture: Add the onion and garlic to the food processor and process into a puree. Stop to scrape down the sides of the jug when needed. Then add it to the bowl with the salmon and add the lentils, egg, mustard, parsley, salt, and pepper. Mix well using your hands until it’s thoroughly combined.
From ifoodreal.com


THE BEST GRILLED SALMON BURGERS WITH LEMON GARLIC AIOLI
2019-05-27 Transfer the salmon mixture to a medium bowl and evenly divide into 4 burger patties. (about ½ – 1 inch thick) Grill right away or place patties on a plate and cover. Refrigerate until ready to grill. Heat grill to medium-high heat, approximated 375-400 degrees F. Thoroughly clean grates with a grill brush and oil!
From joyfulhealthyeats.com


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