Salmon Burger
This dish makes an appearance once a week in our house. My husband loves salmon burgers and I usually serve over a large Greek salad. When you are at the seafood counter (I just love Telly at City Fish) just ask them to remove the skin for you! They will gladly do it for you..
I am also adding my recipes for a spicy aioli which is a must have to complete this paleo salmon burger!
Ingredients
- 1 1/2 pounds salmon fillet, skin removed
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise (paleo mayonnaise)
- 3 scallions, thinly sliced
- 2 teaspoons horseradish sauce
- 1/2 teaspoon cayenne pepper
- 1/4 cup almond meal
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Thinly sliced red onions
- Olive oil
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- Spicy Aioli Ingredients
- 4 tablespoons low-fat mayonnaise (paleo mayonnaise)
- 3 teaspoons prepared horseradish
- 1 clove garlic, minced
- 1 teaspoon of lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Directions
In a food processor add salmon, Dijon mustard, mayonnaise, horseradish and cayenne, pulse until it is all blended together then add scallions and pulse a few times. Finely chopped only. (do not over blend and end up with a paste - just pulse a few times until combined well)
Take the mixture out of the processor and into a bowl. Divide into 4 portions and form your burgers. Set on a plate and cover with clear wrap and refrigerate for 30 minutes to help keep the patty form.
Heat a large sauté pan or grill pan on medium-high heat. Add olive oil to lightly coat the pan. Add patties and cook for 3-4 minutes on each side. Serve with your favorite salad!
Spicy Aioli Directions:
Combine all together, cover and let sit in the refrigerator for at least 10-14 minutes.