Salmon burgers are probably one of my favourite meals to make at home. I often serve them with oven roasted sweet potatoes or a salad made from baby romaine lettuce and avocado mayonnaise that’s created by blending avocado with a little lemon, garlic, olive oil, water and sea salt.
What I love about this recipe is that any leftovers can be enjoyed the next day. These burgers make a quick and easy, portable meal for lunchboxes, picnics and entertaining. Try them over steamed brown rice with a splash of wheat free tamari or over a massaged kale salad. They keep well in the fridge for up to three days. This recipe is from my cookbook Purely Delicious.
WHAT’S GREAT ABOUT THEM:
Fish is a good source of omega-3s, and studies have shown that this healthy fatty oil plays an important role in heart health.
INGREDIENTS
DIRECTIONS
Serve with your choice of greens or roasted sweet potato.
NOTES + INSPIRATION: You can also make these burgers from tinned salmon by combining 6 1/2 oz (185g) tinned, drained wild salmon, 1 egg, 1 tablespoon chopped parsley, a little spring onion and some cracked pepper. Place spoonfuls of the salmon mixture into a pan and cook over a medium heat with a splash of olive oil for 1 – 2 minutes on each side until golden.
Teresa Cutter, founder of The Healthy Chef, is an author, nutritionist and classically trained chef. You can find more of Cutter’s tips and recipes on her website, app, eBooks and Instagram.
“My main goal at The Healthy Chef is to get people cooking and eating healthier. Eat natural foods, focus on fresh fruits and vegetables and just keep it simple.” — Teresa Cutter
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