Wild salmon, quinoa, and kale – these burgers are not only super healthy, loaded with good-for-you omegas and tons of protein (21-1/2 grams of protein) they also taste delicious and are easy to make. Serve them on a simple arugula salad with grapefruit, with a mustard-shallot vinaigrette.
If you can imagine spending a weekend with a group of food bloggers means eating lots great food, well you’re right. We worked, cooked, took long walks on the beach and ate REALLY well.
Jaden, of Steamy Kitchen who has a blog that focuses on Asian recipes had prepared a lunch for us from leftover salmon and quinoa we had from dinner the night before and it was so darn good I asked her if I could remake it on my blog to share with you. I don’t recommend using cooked salmon because they fall apart without having to add a ton of eggs and breadcrumbs, so I used raw wild salmon instead.
Salmon Quinoa Burgers
Servings: 5 • Size: 1 pattie • Old Points: 4 • Weight Watcher Points+: 4 pt
Calories: 183 • Fat: 5 g • Carb: 11 g • Fiber: 1 g • Protein: 21 g • Sugar: 0 g
Sodium: 327 mg (without salt) • Cholest: 105 mg
Salmon Burgers with Salad:
Servings: 5 • Size: 1 burger with salad • Old Points: 7 • Weight Watcher Points+: 8 pt
Calories: 277 • Fat: 13 g • Carb: 17 g • Fiber: 2 g • Protein: 23 g • Sugar: 5 g
Sodium: 338 mg (without salt) • Cholest: 105 mg
- 16 oz wild salmon fillet, skin removed
- 1 tsp olive oil
- 1/3 cup diced shallots
- 1 cup kale, chopped
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup cooked quinoa
- 2 tbsp Dijon mustard
- 1/2 tsp Old Bay
- 1 large egg, beaten
For the salad:
- 2 1/2 tbsp olive oil
- 2 1/2 tbsp champagne vinegar
- 2 tbsp minced shallots
- 1 1/ 4 tsp dijon mustard
- salt and pepper, to taste
- 10 loose cups baby arugula
- 1 large pink grapefruit, peeled and diced
In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon, transfer to a large work bowl.
Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.
Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.
Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.
Toss the dressing with the arugula and grapefruit; divide on four plates. Top each salad with a salmon burger.