If you have not already discovered the most fabulous recipe website, let me introduce you. Welcome to SkinnyTaste.com. It is my go-to for tasty yet healthy (and easy) recipes that my family has always been pleased with. Most of my Pepperplate recipes I've snagged from here (which is actually how I found out about it. SkinnyTaste is partnered with Pepperplate for easy recipe uploading. Perfect!)
We like to try to eat salmon at least once a week in our house. I think it's pretty common knowledge nowadays how good for you fish like salmon is for you. We usually buy the packages of frozen filets from Costco, let them defrost in the fridge overnight, and they are a quick dinner under the broiler for 5-6 minutes (we have this Slap Ya Mamma seasoning that is very tasty.) That with some grilled asparagus is a tasty healthy meal.
But sometimes we need to mix it up. Thats how I came to find and try this Salmon and Quinoa Patty recipe, that I was very pleased with, and both my husband and 17 month old son devoured. I made a couple modifications to the original recipe to expedite things, and it was very tasty and easy.
Salmon and Quinioa Burger Patty Salad
Servings: 5 • Size: 1 burger with salad • 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
- 16 oz wild salmon fillet, skin removed (Costco fillets come skinless)
- 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 (about 1/4 cup uncooked. Ratio is 1:2 quinoa to water. Add quinoa to water, bring to boil. Cover, reduce to simmer for 12-15 min, until all liquid absorbed.)
- 2 tbsp Dijon mustard
- 1/2 tsp Old Bay (didn't have, just used some Lawry's Seasoned Salt and Flavor God Everything Seasoning.)
- 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 (I bought a couple ready to eat grapefruit cups from the produce section of the grocery store - such a brilliant idea of mine, if I do say so myself.)
In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper. Set aside in the fridge.
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. (I actually just coarsely chopped it all in the food processor by pulsing it. Much faster. Its not bad if all the salmon is finely chopped.)
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.