Salmon Burgers With Spinach And Ginger Food

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SALMON BURGERS WITH SPINACH AND GINGER



Salmon Burgers with Spinach and Ginger image

Categories     Ginger     Leafy Green     Quick & Easy     Salmon     Fall     Pan-Fry     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 lb salmon fillet, skinned
4 oz baby spinach, coarsely chopped (3 cups)
3 scallions, minced
1 tablespoon finely grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
1 tablespoon soy sauce
Vegetable oil for brushing skillet
2 tablespoons pickled ginger

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.

SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS



Salmon Burgers With Ginger and Quick-Pickled Cucumbers image

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Hamburger     Cucumber     Pickles     Watercress     Mayonnaise     Green Onion/Scallion     Ginger     Food Processor     Pescatarian     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 17

1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns, lightly toasted

Steps:

  • Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
  • Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
  • Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
  • Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
  • Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
  • Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

SUPERHEALTHY SALMON BURGERS



Superhealthy salmon burgers image

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger, grated
1 tsp soy sauce
1 bunch coriander, half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve
2 carrots
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar

Steps:

  • Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
  • Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Nutrition Facts : Calories 292 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 29 grams protein, Sodium 0.83 milligram of sodium

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

GINGERY SALMON BURGERS



Gingery Salmon Burgers image

Homemade salmon burgers are livened up by the spicy-sweet zing of fresh ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 8

5 hamburger buns
1 skinless salmon fillet (1 pound), cut into 1-inch pieces
3 tablespoons minced peeled fresh ginger
1 tablespoon Dijon mustard
1/3 cup minced fresh chives
Coarse salt and pepper
2 tablespoons olive oil
Toppings, such as mayonnaise and lettuce

Steps:

  • In a food processor, pulse 1 bun until coarse crumbs form; transfer to a plate. Add salmon to processor and pulse until coarsely chopped but not pureed. Transfer to a bowl and add 1/3 cup breadcrumbs, ginger, mustard, chives, 1 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Form into 4 patties, then coat with remaining breadcrumbs.
  • In a large nonstick skillet, heat oil over medium. Add patties and cook until golden brown outside and opaque throughout, 4 minutes per side. Drain on a paper-towel-lined plate. Serve burgers in remaining buns with desired toppings.

Nutrition Facts : Calories 402 g, Fat 17 g, Fiber 1 g, Protein 31 g, SaturatedFat 3 g

SALMON-SPINACH BURGERS



Salmon-Spinach Burgers image

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

4 ounces goat cheese, softened
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon zest, plus 4 teaspoons fresh juice and wedges for serving
1/2 teaspoon dried oregano
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 pound skinless salmon fillets (preferably wild Alaskan), roughly chopped
4 cups baby spinach or baby-greens mix, tough stems trimmed
1/2 English cucumber, seeded and cut into 3/4-inch pieces (1 1/2 cups)
8 small tomatoes, such as Campari or cocktail, quartered (2 cups)
Warmed flatbread, such as pita, naan, or lavash, for serving

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.

FRESH SALMON BURGERS WITH HOISIN AND GINGER (LOW FAT)



Fresh Salmon Burgers With Hoisin and Ginger (Low Fat) image

Although you can make these in a frypan, they are definitely better grilled, I make these on both my indoor grill as well as outdoor grill, make certain to oil the grill well before cooking them. Serve these on toasted buns with mayo and lettuce and sprinkle extra hoisin sauce over them. You should get about 6-8 patties with 2 pounds of fresh salmon. You can double the amounts. Plan ahead the salmon burgers have to chill for a minimum of 3-4 hours before cooking.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h6m

Yield 7 salmon burgers

Number Of Ingredients 9

2 lbs salmon fillets, boneless and skinless
3 -4 tablespoons hoisin sauce
1/4 cup reduced-fat mayonnaise
3 tablespoons finely chopped fresh parsley
1/3 cup chopped green onion
3 -4 tablespoons minced fresh ginger
2 -3 fresh minced garlic cloves
1 1/2 teaspoons salt
black pepper

Steps:

  • Place the salmon, hoisin and mayo in a food processor; using on/off turns blend until coarsely ground (don't over process!).
  • Transfer to a bowl and add in all remaining ingredients; mix to combine.
  • Shape into 6-8 patties.
  • Place on a tray, cover and refrigerate for 3-4 hours.
  • In a frypan or grill, cook the patties for about 3-4 minutes on each side, or until cooked.
  • Delicious!

Nutrition Facts : Calories 199.9, Fat 7.6, SaturatedFat 1.2, Cholesterol 70.8, Sodium 766.6, Carbohydrate 4.9, Fiber 0.5, Sugar 2.4, Protein 26.4

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

ASIAN SALMON BURGERS



Asian Salmon Burgers image

Make and share this Asian Salmon Burgers recipe from Food.com.

Provided by BakinBaby

Categories     Lunch/Snacks

Time 25m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 11

1 lb skinless salmon fillet (cut into chunks)
1/4 cup whole wheat bread crumbs
1 egg
2 garlic cloves (chopped)
2 teaspoons reduced sodium soy sauce
1/2 teaspoon dark sesame oil
2 scallions, chopped
4 tablespoons ginger
2 tablespoons toasted sesame seeds
4 whole grain buns, toasted
1/4 cup Baby Spinach

Steps:

  • 1. Put salmon, bread crumbs, egg, garlic, soy sauce, oil, scallions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal (3" diameter) patties. Sprinkle tops with sesame seeds.
  • 2.Heat large nonstick frying pan coated with cooking spray over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer.
  • 3.Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger.

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