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Salmon Burger

Apr 19, 2020

While I strive to eat a plant-based diet, I do indulge in wild-caught sustainable seafood every so often. Drawn to the taste and the heart healthy omega-3 fatty acids, as well as the vitamin B12, salmon is part of a bi-weekly nutrient-dense, veggie forward meal in my home.

Several months ago I became a member of the Wild Alaskan Company, and every month, like clockwork, a box of fish arrives and I pour over recipes in search of new ways to handle the bounty. A wonderful nut crust over most white fish satisfies cravings for something crispy, and there is a great recipe in Hamptons Entertaining that I use often. A simply baked fish smothered in a traditional chimichurri is always a winner.

This month, with my daughters both at home, I wanted to do something fun and different. I came across this fantastic New York Times recipe by Mark Bittman and tweaked it ever so slightly to satisfy our personal tastes. Mark uses capers, and I opted for green olives instead, added a little fresh thyme and opted for panko instead of breadcrumbs. Bittman suggests that the burgers are served on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like. We enjoyed ours with tomato and salad greens on a toasted bun smothered in Veganaise that I spiked with a homemade hot sauce, and chopped celery. Sweet potato oven-baked fries on the side complete this delicious meal.

Yield: Serves 4

Recipe Ingredients

1 1/2 pounds skinless, boneless salmon

2 teaspoons Dijon mustard

2 shallots, peeled and cut into 1-inch chunks

1/2 cup panko breadcrumbs

1 tablespoon chopped green olives, drained

¼ teaspoon fresh thyme, leaves only

Salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

Recipe Instructions

Chop the salmon into large chunks, roughly 2-3-inch cubes, and place about a quarter of the salmon into the food processor along with the mustard. Pulse until the mixture becomes pasty.

Toss in the shallots and the balance of the salmon. Pulse until the fish is chopped and combined with the puree. No piece of salmon should be larger than a quarter of an inch, however take care to avoid a mixture that is too fine.

Scrape the mixture into a bowl, and fold in the Panko breadcrumbs, olives, thyme and some salt and pepper. Shape into four burger patties.

Place the butter and oil in a 12-inch nonstick skillet and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes each side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling for about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook.

Serve hot.

Note: Just like any burger, serve in a bun or over salad greens, and add as many fixings as you like.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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