Salmon Quinoa Burgers - (Free Recipe below)

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SKU:
Salmquburg - Recipe
Weight:
1.00 LBS
Shipping:
Calculated at Checkout
Salmon Quinoa Burgers
 
Servings: 5 • Size: 1 pattie • Old Points: 4 • Weight Watcher Points+: 4 pt 
Calories: 183 • Fat: 5 g • Carb: 11 g • Fiber: 1 g • Protein: 21 g • Sugar: 0 g
Sodium: 327 mg (without salt)  • Cholest: 105 mg
 
Salmon Burgers with Salad:
Servings: 5 • Size: 1 burger with salad • Old Points: 7 • Weight Watcher Points+: 8 pt 
Calories: 277 • Fat: 13 g • Carb: 17 g • Fiber: 2 g • Protein: 23 g • Sugar: 5 g
Sodium: 338 mg (without salt)  • Cholest: 105 mg


Ingredients:


  • 16 oz wild salmon fillet, skin removed
  • 1 tsp olive oil
  • 1/3 cup diced shallots
  • 1 cup kale, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup cooked quinoa
  • 2 tbsp Dijon mustard
  • 1/2 tsp Old Bay
  • 1 large egg, beaten


For the salad:


  • 2 1/2 tbsp olive oil
  • 2 1/2 tbsp champagne vinegar
  • 2 tbsp minced shallots
  • 1 1/ 4 tsp dijon mustard
  • salt and pepper, to taste
  • 10 loose cups baby arugula
  • 1 large pink grapefruit, peeled and diced


Directions:


In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.



Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.  With a knife finely chop the remaining salmon, transfer to a large work bowl.




Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.



Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each. 



Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.



Toss the dressing with the arugula and grapefruit; divide on four plates. Top each salad with a salmon burger.