SALMON-SPINACH BURGERS
If your burger night is feeling played out, then these salmon patties are sure to shake things up a little. A quick mix of goat cheese, oregano, olive oil, and lemon juice brings a hintof tang and richness to the patty mixture. Wrap it all up in the flatbread of your choice and serve with a fresh salad for a quick, easy, and nutritious weeknight dinner.
Provided by Martha Stewart
Categories Salmon Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a bowl, mash together goat cheese, 2 tablespoons oil, 1 teaspoon lemon juice, and oregano. Season with salt and pepper. Pulse half of salmon to a paste in a food processor. Add 2 cups spinach, remaining salmon, lemon zest, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper; pulse to barely combine. Shape mixture into four 3/4-inch-thick patties.
- Toss together cucumber, tomatoes, and remaining 2 cups spinach. Add 2 tablespoons oil and remaining 1 tablespoon lemon juice. Season.
- Heat a large nonstick or cast-iron skillet over medium-high. Add remaining 2 tablespoons oil. Cook patties until golden and cooked through, 3 to 4 minutes a side. Serve alongside salad with goat-cheese mixture, flat-bread, and lemon wedges.
SALMON BURGER WITH BABY SPINACH
For a flavorful spread for this easy-to-make burger, mix some mayonnaise with chopped fresh tarragon or minced shallot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- In a food processor, pulse 1 bun until fine crumbs form (you should have about 1/4 cup). Transfer breadcrumbs to a large bowl and add salmon, celery, shallot, and mayonnaise. Season with salt and pepper; mix well to combine. Form into a 3/4-inch-thick patty, transfer to a plate, and refrigerate 10 minutes.
- In a medium nonstick skillet, heat oil over medium. Add patty and cook, flipping once, until browned and heated through, about 8 minutes.
- Meanwhile, split and toast remaining bun. Serve burger on bun with mayonnaise and spinach.
Nutrition Facts : Calories 606 g, Fat 31 g, Fiber 2 g, Protein 35 g
SALMON BURGERS WITH SPINACH AND GINGER
Categories Ginger Leafy Green Quick & Easy Salmon Fall Pan-Fry Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cut salmon into 1/4-inch dice, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
- Beat together egg white and soy sauce in a small bowl and stir into salmon mixture, then form into 4 (1/2-inch-thick) patties.
- Heat a 12-inch nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total.
- Serve each burger topped with 1 1/2 teaspoons pickled ginger.
MINI SALMON BURGERS
Salmon sliders, anyone? These smart mini fish burgers are topped with fresh tomato and spinach and dressed with Thousand Island. Well-schooled in tasty.
Provided by My Food and Family
Categories Home
Time 2h18m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients until well blended. Shape into 12 (3-inch) patties. Refrigerate 2 hours.
- Cook in large nonstick skillet on medium-high heat 3 to 4 min. on each side or until golden brown on both sides.
- Serve in rolls topped with remaining ingredients.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
FRESH SALMON-CILANTRO BURGERS
Make and share this Fresh Salmon-Cilantro Burgers recipe from Food.com.
Provided by dicentra
Categories Summer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 5 ingredients in a small bowl; cover and chill.
- Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended.
- Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes.
- Carefully turn patties over; cook 2 minutes or until done.
- Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
- Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.
SEARED SALMON ON BABY SPINACH
Categories Milk/Cream Fish Leafy Green Low Carb Quick & Easy Salmon Spinach White Wine Spring Tarragon Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
- Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
- Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.
SALMON BURGERS WITH SPINACH AND GINGER
Steps:
- Cut salmon into 1/4-inch dice, then stir together with spinach, scallions, ginger, Panko, and pepper in a large bowl until well combined. Beat together egg white and soy sauce in a small bowl and stir into salmon mixture Form into 4 patties and place on wax paper. Cover with plastic wrap. Freeze for 30 minutes Heat a 12-inch nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total. Serve each burger topped with pickled ginger.
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SPINACH FETA SALMON BURGER - CAROLINE'S COOKING
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Ratings 3Calories 238 per servingCategory Main Course
- Remove the skin from the salmon and ensure there are no bones. Cut into chunks, approx 2in/5cm cubes. Put the salmon and the spinach into the food processor and process until combined and broken up but not mush.
- Transfer to a bowl, if easier, and add the crumbled feta, lemon juice and a generous grinding of pepper. Mix until the cheese is well spread through the mix then divide into 6 and form into burgers. They will be relatively soft - if you want and have time you can lay on a tray to firm up in the fridge for a little time before cooking.
- Cook either on the grill or in a skillet/frying pan with a little oil for approx 3min each side until gently browned and cooked through. Note they will cook quicker than a solid piece of fillet.
- While they are cooking, make the sauce - mash the avocado and mix with the sour cream, lemon juice and garlic.
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