The most frequently asked question in my clinics is ‘what are your thoughts on farmed salmon?’
This is a difficult one to answer as I LOVE salmon, and since I can’t source fresh wild-caught salmon in Sydney, I eat the farmed salmon
If you live in Australia and want wild-caught salmon you will need to use the tinned stuff…
But you can make these deeelicious burgers with it…
Plus, not only are these burgers a fabulous source of omega 3 fats (essential fats, very important for your brain among other things), but they are also a terrific source of calcium. That’s one bonus tinned salmon has over fresh salmon.
That’s right, the bones in the salmon – yes, keep them in and just mush them up, you will never know they are there! – are a fantastic source of calcium that is easy for your body to absorb!
These burgers are lovely and quick to make.
They can be made 2-3 days ahead and stored in the fridge uncooked until you are ready to eat them.
So they are a great meal to prepare ahead on the weekend.
Plus leftovers would make a very tasty lunch the next day!
- 415 gram tin of red salmon, drained
- 400 gram tin of cannellini or butter beans, drained
- 1 egg
- ½ small red onion, diced
- 1 heaped teaspoon Dijon mustard
- ½ bunch fresh dill, chopped
- ½ bunch chives, chopped
- zest of 1 lemon, approx 2-4 teaspoons
- juice of 1 juice, approx ¼ cup
- ½ cup frozen peas, thawed, optional
- ½ teaspoon salt
- Black pepper
- Wholemeal, buckwheat or other flour of choice
- Extra virgin olive oil, for cooking
- Horseradish yoghurt or tzatziki
- Place salmon, beans, egg, onion, mustard, dill, chives, lemon zest and juice, peas (if using), salt and pepper in a large bowl.
- Using a large spoon (or your hand), mix until well combined.
- Sprinkle flour over a plate.
- Using a ¼ or ⅓ cup measure, scoop out mixture, roll into balls and roll in flour.
- Flatten into 'burgers' and place on a plate or tray.
- Heat a frypan over medium heat.
- When hot, add some oil and burgers, being careful not to crowd the pan.
- Cook until lightly browned on both sides.
- Serve with horseradish yoghurt (horseradish mixed into Greek yoghurt) or tzatziki and salad.