RECIPE: summer salmon burgers

i hope everyone had a fabulous fourth of july holiday weekend. it was so amazing to have the fourth fall on a friday so we had a three day weekend to luxuriate in. dan and i ventured out to montrose beach to take in the fireworks on friday night, with a quick stop at a new to us ice cream hot spot, bobtail. it was absolutely delicious, but in my expert opinion, it doesn’t compare to my favorite frozen dessert mecca, scooter’s. we hosted dan’s parents for a holiday bbq on saturday night, treating them to southwest quinoa burgers and vegan chocolate cake. in between the festivities, we were able to relax, watch some world cup games and soak in what i consider to be the quintessential fourth of july movie: jaws.

given that people all over the country were chowing down on grilled burgers this past weekend, i thought i’d share one of my favorite burger recipes that’s just a little bit lighter and might be a better fit for your friends that don’t eat red meat. salmon burgers!

salmon burgers

ingredients: 

1 red onion
1 jalapeno
1 pound of salmon
1/2 jar of kalamata olives
1 egg
2 handfuls arugula
2 pretzel roll buns

directions:

1. chop onion, jalapeno and olives finely and throw them into a medium sized mixing bowl.

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2. If necessary, take the skin off your salmon (the only salmon at the store that wasn’t farm raised had skin on it. dan loved the added challenge, but is now campaigning for a new knife to use in such situations). after the skin is removed, chop the salmon into 1/2″ pieces. add them to your mixing bowl.

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3. add egg to bowl and use your hands to mash everything together, just like you would a regular hamburger. once things are beginning to stick together, form patties (the size is ultimately up to you, but we wanted leftovers, so we divided ours into four burgers).


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4. place a cast iron skillet on the stovetop with some olive oil and put the flame on medium. once the skillet is heated up, put the patties in the pan. they will cook for about 6-8 minutes on each side, until the outsides start to get crispy. (by the way, this can just as easily be done on the grill – we love using our cast iron skillet on the grill too!)

5. set your cooked patties on the pretzel roll with some arugula and whatever toppings suit your fancy. i personally enjoy mustard and mayo in this situation, but to each her own!


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and that’s all there is to it! if you’re looking for a seasonal side to go along with it, i highly recommend roasting some green beans with fresh cherries and balsamic vinegar (just place in a pyrex in the oven for about 30 minutes at 375 degrees for 20 minutes or so).

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