With the arrival of spring in Sydney I've been looking for a new way of including fish in our meals. Salmon is a fantastic source of omega-3 fatty acids which are inti-inflammatory and extremely beneficial to your health - they can help lower cholesterol, reduce high blood pressure, and may reduce symptoms of arthritis and depression. Omega-3s are essential fats that must be obtained from our diet. These burgers are an excellent source of quality protein that can help build and repair lean muscle.
I modified a Teresa Cutter recipe here and it was a huge hit with the family.
- 2 slices stale bread (preferably wholegrain)(gluten free if needed)
- zest of 2 lemons and juice of 1/2 lemon
- small bunch parsley
- 2-4 spring onions
- 600g salmon fillets, bones and skin removed
- 1 egg
- olive oil for shallow frying
- In a food processor pulse bread, zest of one lemon, 1/3 bunch parsley. Tip into wide, shallow bowl
- Add remaining lemon zest and parsley and spring onions to food processor, pulse. Add salmon fillets and pulse again (so you have a chopped texture not a paste). Add egg and lemon juice and briefly pulse again until just combined. Season with salt and pepper
- Divide into 8 portions and form into burgers
- Roll burgers in herbed breadcrumbs and place in fridge for 20 minutes to firm up
- Heat fry pan to a low - medium heat and cook in a little olive oil for 4-5 minutes on each side until golden outside and just a little pink in the middle
I serve the burgers on a bun for the kids and "naked" for me. I like to serve along roast sweet potato and carrot wedges (cook at 200 C for 40 minutes, drizzled with evoo) and a big green salad.