I am happy to report that this first foray into fish-consumption for my kids was a total and complete success–the oldest even asked for seconds! This is quite a big deal in our house, as our kids have been very stubborn about eating fish. So glad this hurdle has been jumped!
These burgers really are that good–somehow, the pairing of quinoa with salmon tastes as right as peanut butter and jelly. Like so many things, the quality of ingredients really counts…having fresh salmon that is not too fishy-tasting is key. And once cooked, the quinoa lends a mild nuttiness in the crispy portions.
These are quite soft patties before being cooked, and really best suited to a grilling pan, where they won’t fall through the grates of a standard grill (trust me, I tried!) If you don’t have a textured grilling pan, then you can use a standard pan with plenty of butter or coconut oil to prevent sticking. You could also bake them on an oiled baking sheet.
Their flavor and texture is a wonderful accompaniment to veggies that have been grilled, and they hold up very well when used in a toasted sprouted grain or gluten free bun, if you so choose, dressed with onion and tomato slices, and a sprinkle of capers.
Salmon and Quinoa Burgers
Makes approximately 16-4″ burgers
3 pounds fresh boneless, skinless wild-caught Salmon Fillets
2 cups soaked and cooked Quinoa, cooled
2 Eggs, beaten
1 small Purple Onion, coarsely chopped
1 Yellow, Red or Orange Bell Pepper
1 tablespoon dried, organic Dill
1.5 tablespoons Celtic Sea Salt
Combine the pepper and onion in a food processor with the blade setting, and process until just blended. Add the eggs, salmon, dill and salt, and blend again, just until the fish has broken into a smoother consistency.
Add the quinoa, and blend once more, just to mix the ingredients together. You don’t want a totally smooth consistency; rather, something with a little texture of all the ingredients. (If you don’t have a food processor, you can finely chop the onion, pepper and salmon, mix in a large bowl with the herb and spice, pour in the beaten eggs, then add the quinoa, mixing all well to distribute all ingredients evenly.)
Cut waxed or parchment paper into 4-5″ squares, making about 16. Using a tablespoon, taking heaping spoonfuls of the mixture and spread them onto the cut papers, making patties that are about 1/2″ thick and about 4″ across. (Placing the mix on separate papers makes for a much easier application to the grilling pan.)
Over low-medium heat, coat the pan with the ghee, butter or coconut oil, and once hot, place the patties gently onto the pan. Once you notice the texture changing after 2-3 minutes, flip the patties and cook an additional 2-3 minutes.
Once cooked, serve immediately, or store in the refrigerator for up to 3 days.