Spring Salmon Burgers Made with Canned Salmon

Spring Salmon Burgers Made with Canned Salmon

I loooove salmon burgers but pre-cooking a fillet and using that to make burgers -- or mincing up raw fish - is too much to ask of me on a weeknight. So, this recipe uses canned salmon instead. If you make them I think you’ll be amazed at how fancy a simple can of salmon can become with just a few extra ingredients!

Mix in fresh herbs for a burst of flavor: these burgers use parsley and fresh baby dill, which gives each bite a pop or flavor. Onion, garlic and cayenne help too!

Spring Salmon Burgers Made with Canned Salmon

Use something that will give the burgers a crispy crust. You can use almond flour or bread crumbs, but my favorite is cornmeal. It toasts up on the edges, giving the burgers a nice crispy finish. Plus, I pretty much always have a quarter cup of cornmeal laying around.

Keep it all together: Because this recipe uses canned salmon, you need something to glue everything together. For this recipe, you need to add an egg into the mix. If you were using raw salmon, you might be able to skip this, but here you need it.

Spring Salmon Burgers Made with Canned Salmon

Stir, but not too much: This is more of a personal preference. I mash the mixture with a fork, but only just enough to get the egg, cornmeal, and herbs mixed in. I try to leave some of the salmon in small chunks because it gives the final burgers a flakey texture. If you mash the fish too much, the burgers will still taste fine, they’ll just be lacking some flakiness.

Serve with a creamy, tart sauce. These are served with a lemon-yogurt and dill sauce, which brightens up the dish and compliments the herbs in the burger. Tradition tartar sauce would work too.

Spring Salmon Burgers Made with Canned Salmon

In these pictures, I served the burgers over baby greens with radishes and sprouts, but they'd also be fantastic over Green Machine Slaw, or Roasted Asparagus and Raw Radish Salad. Plus, a glass of rosé, which really made my canned salmon meal feel extra fancy 😉

Spring Salmon Burgers Made with Canned Salmon

Published April 17, 2018 by
   |     Print This Recipe

Serves: 3   |    Total Time: 20 minutes



Ingredients:

    For the Salmon Burgers:
  • 1 six ounce can of salmon, juices drained
  • 1 egg
  • 1/4 cup cornmeal or almond meal
  • 1 tablespoon minced parsley
  • 1 teaspoon minced dill or 1/4 teaspoon dried dill 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon ground cayenne
  • 1 garlic clove, minced
  • 2 tablespoon minced onion
  • 1 tablespoon coconut oil

  • For the Yougurt Sauce:
  • 3 tablespoons greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon fresh dill, minced, OR 1/4 teaspoon dried dill
  • 1/16 teaspoon each salt & ground cayenne

Directions:

  1. In a medium sized mixing bowl, combine salmon, egg, cornmeal, parsley, dill, salt, cayenne, and minced garlic & onion. Using a fork, mash just enough to incorporate the ingredients, leaving the fish flakey still.
  2. Heat a skillet over medium heat. Add 1 tablespoon of coconut oil. When the oil glistens, shape salmon mixture into three equally-sized patties, about 1/2 to 3/4 of an inch thick, and place in skillet. Cook on the first side for about 7 minutes, then, use a spatula to flip to second side. Outside should be crispy and golden.
  3. While the salmon burgers cook, make the yogurt sauce: combine ingredients in small bowl and stir until smooth.
  4. Serve salmon burgers as desired — on buns, over greens, etc - with a smear of yogurt sauce on top, and extra dill or cayenne if desired.

Comment

Salmon & Mango Poke Bowl

Salmon & Mango Poke Bowl

This is my new favorite thing: poke bowls. Which I know is super "trendy" of me, but have you tried them?! Finding sushi-grade fish around these parts was a feat, so perhaps they also taste a bit like a well-deserved victory to me.

I called three grocery stores, none of which said they had sushi grade fish. I went to two, one were the lady said I "could" use the tuna, but the look on her face told me not to. Another where the only sushi-grade fish they had came in an vacuum-sealed, freezer package of small (too small) fillets. 

Finally we visited the Pacific Ocean Market, which is in the next town over. The woman on the phone said they had tuna and salmon for sushi, which was promising. All faith we had in the Pacific Ocean Market dropped to rock-bottom when we actually got there though, and the un-filleted fish were unlabeled, and the guy behind the counter only spoke Chinese. He made a motion, showing us to just point at what we want. How were we (two people that have never been into fishing or lived by the sea) supposed to know what was what? Let alone which was ok for sushi? (I have since learned that none of those would've been ok for sushi, so I'm glad we didn't just point at something random).  

Salmon & Mango Poke Bowl

Another customer saw we were struggling, and tried to help (she spoke Chinese). But we were pointed over to a freezer case where some mystery white fish was wrapped up in cellophane and was probably best suited for a fish fry. 

We went to the front counter and found two ladies, who between themselves could piece together some English, but they spoke Vietnamese, not Chinese, so couldn't help with the fish situation. Finally, someone found the store manager--the lady we had originally talked to on the phone- who directed us to the right deep-freeze case of fish. (Sushi fish, in a place like Colorado where it has to be shipped and stored, should be frozen to a certain temperature and for a certain amount of time in order to kill off any parasites). 

We rustled through the unorganized case: Eel, Tuna, Shrimp, Halibut. Our confidence in the quality of the fish had dropped to rock bottom when we had been pointed to the fry-fish. 

In the end I went back to store number two, and bought several tiny packages of salmon in vacuum-sealed plastics, and a box labeled "Sushi and Sashimi." At least I could read it. 

Salmon & Mango Poke Bowl

Night one we ate sushi, but when we had one packet left the next day I jumped on the poke train. AND IT WAS SO WORTH IT! Can we all just go to Hawaii now? 🙋🏻✈️

(I spent the first week calling this "poa-kee," which confused everyone. Oliver started calling it "pokemon" just to make fun of me, and finally I looked up the pronunciation: "poa-kay"). So take note and avoid looking like a fool like me! 😉

Salmon & Mango Poke Bowl

Salmon & Mango Poke Bowl

Published September 5, 2017 by
   |     Print This Recipe

Serves: 2   |    Total Time: 10 minutes



Ingredients:

  • 6 ounces sushi grade salmon
  • 2 cups mixed greens 
  • 1/4 cup shredded cabbage
  • 1/4 cup sliced cucumber
  • 1/4 cup diced mango
  • 1 diced bell pepper (I used 1/2 of a red and half of a green for color)
  • 1/2 of an avocado, sliced
  • 1 green onion, sliced 
  • 1 teaspoon sesame seeds 
  • Pickled ginger
  • Optional: 1 cup cooked rice
  • Optional, for serving: wasabi, soy sauce, hot sauce such as Sriracha 

Directions:

  1. Slice salmon into bite-sized pieces.
  2. Arrange bowls: If you desire, place a half cup of rice at bottom of bowl. Then arrange mixed greens, shredded cabbage, sliced cucumber, diced mango, bell peppers, and sliced avocado in bowl. Divide salmon between both bowls. Sprinkle with sesame seeds and green onion.
  3. Serve with pickled ginger and any other accoutrements of your choice: wasabi, soy sauce, Sriracha, etc.

Comment

Cucumber Basil & Avocado Gazpacho

Cucumber Basil & Avocado Gazpacho

Cold air brushes again my skin and the hair on my arms stands up straight. Goose bumps. Goose bumps, in the middle of summer. The air conditioning in the restaurant must've been turned up as high as it could go, because despite the 90°F weather outside, I was cold.

Of course, I was setting myself up for mockery: Cold!?! Do you know how warm it is today? 

And then we stepped back outside. The next words that came out of my mouth were not thought out--just felt and said. If I had thought them out, I would've known better... But, as it was, that warm evening summer air hit my face, and impulsively I said "Now this is the temperature I like!" 

Cucumber Basil & Avocado Gazpacho
Cucumber Basil & Avocado Gazpacho

The peanut gallery: What?! Caitlin, do you KNOW how warm it is?

I turned on the car, and on cue it flashed the temperature.

More from the peanut gallery: NINETY DEGREES! Caitlin's favorite temperature, 90 degrees! Laughter. I had to laugh too. (It was not, for the record, 90 degrees. The car had to calibrate since it had last been turned on).  

Summer is my jam. I love seeing winter, and even enjoy a snowshoe hike or a day skiing here and there. But summer! Summer I love. Caprese. Popsicles. Limeade. Gazpacho. Among other things. 

This gazpacho is a no-cook dish to eat for lunch or in the evening on the hottest of days. All of the ingredients are cooling: cucumber, avocado, even feta has a way of feeling "cool." Get out your blenders! I use this brand of blender and get creamy, smooth gazpacho in under a minute. 

Cucumber Basil & Avocado Gazpacho

Cucumber Basil & Avocado Gazpacho

Published July 27, 2017 by
   |     Print This Recipe

Avocado lends creaminess to this refreshing, super green gazpacho.

Serves: 2   |    Total Time: 10 minutes



Ingredients:

  • 1 avocado, pit and peel removed
  • 1 cup frozen peas
  • 1 and 1/2 cucumber
  • 1/4 yellow onion
  • 2 cloves garlic
  • 1/4 cup basil leaves, packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth

  • Walnut Crumble:
  • 1/2 cup walnuts, toasted
  • 2 tablespoons basil, minced
  • 2 tablespoons parsley, minced
  • Dash salt
  • Dash pepper

  • To serve:
  • Garlic oil
  • Feta cheese

Directions:

  1. Start by making the walnut crumble: crush the toasted walnuts with a rolling pin or the flat edge of a knife. Place in small mixing bowl and mix with minced basil, minced parsley, salt, and pepper. Set aside.
  2. Make the gazpacho: Roughly chop the avocado, cucumber, and onion, and place in blender. Add the peas, garlic, basil, salt, pepper, and vegetable broth and blend until smooth, scrapping down the sides of the blender between cycles as needed.
  3. Divide the gazpacho between bowls. Top with a drizzle of garlic oil (optional), feta cheese crumbles, and walnut crumble. Enjoy!

2 Comments