Tuesday was a spectacular 70 degree day here in Rhode Island.
It was so amazing, that I asked our boy to take a walk with me. We all know that exercise gets the endorphins pumping and I needed them since my neck was making me pout.
With weather this sunny and warm, I thought about burgers but not the regular beef kind.
I decided to make some Salmon burgers and mix in some quinoa to find out how it would taste and if the texture would fly with the family.
Give it a try and just about any sauce takes good: my son ate with ketchup, my daughter with balsamic vinaigrette, hubby with tartar sauce and myself with a sour cream sauce.
Ingredients:
1 pounds fresh salmon fillet
4 tablespoons balsamic vinegar, divided
1 cup of cooked quinoa
3 scallions, chopped
2 small ribs celery, finely chopped
2 tablespoons parsley, finely chopped
2/3 cup reduced fat mayonnaise
Salt and black pepper
2 large eggs
2 cups Panko bread crumbs
1/2 cup wheat germ
4 tablespoons olive oil
1. Marinade the salmon with 2 tablespoons of balsamic vinegar for 20 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Bake the salmon on parchment paper for 25-30 minutes depending on the thickness of the fish.
2. Meanwhile, combine the following in a large bowl: remaining balsamic vinegar, quinoa, scallions, celery, parsley, mayonnaise and a pinch of salt and black pepper and set aside.
3. Remove the salmon from the oven, remove the skin and allow to cool. Once cooled, flake the salmon into the bowl with the bread crumbs, mix well and refrigerate for a minimum of 30 minutes. You can even make until this point the evening before.
4. Beat the 2 eggs with 2 tablespoons of water and set aside. In a large bowl, mix the bread crumbs and wheat germ together with another dash of salt and pepper. Separate the bread crumb mixture onto two plates. Form the salmon mixture into 10 mini burger patties about 1/2 inch thick.
5. Set up the following assembly line: salmon burgers, plate with bread crumb-wheat germ mixture, bowl with beaten eggs, plate with bread crumb-wheat germ mixture, and clean platter. Coat the patties with the bread crumb-wheat germ mixture, then the eggs, then the bread crumb-wheat germ mixture again and place on the clean platter. Wash hands.
6. In a heavy skillet, heat half of the olive oil over medium heat. Once you are ready to add the patties, lower heat to low. Add 5 salmon patties and cook 2.5-3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.
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