Health · Nutrition · Recipes

Salmon Burger with Green Beans

By Karen Maxwell

If I’d had any idea how easy it was to make delicious salmon burgers at home from just a slab of salmon and an egg, I’d have been doing it long before now.  I feel so cheffy when I get out my cleaver (I really don’t get to use it enough) and break a salmon filet down into the consistency of ground beef.  Which is really the first part of the instruction for this delicious and so easy recipe.

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Ingredients:

  • 2lb Salmon filet – debonned and deskinned
  • 1 egg
  • Oil for frying – I recommend sesame oil as it imparts a lovely flavour
  • Green beans – washed and trimmed
  • 2 tbsp of soy sauce, tamari or coconut aminos
  • Bun/bread of your choice

Directions:

  • Cut your salmon into small strips and chop it with a cleaver until it resembles ground beef; place into a large bowl.
  • Whisk an egg and mix it into the salmon.  The consistency will be wet and sticky.
    • What I’ve best is to scoop 4-6 ounces of mixture onto a med-hot oiled skillet and then shape and flatten with an egg turner into a hamburger form.
  • Cook 5-8 minutes on each side until cooked through and nice and brown on both sides.  Remove the last of the patties from the pan
  • Add a little more sesame oil, and throw in the green beans.
  • Toss them in the oil until they become softened; turn the burner to medium and throw in the soy sauce to coat the beans.
  • Cook a few more minutes, just until beans are fork-tender and you’re ready to plate up.

I like to keep my salmon burger simple and just add a little cilantro and sriracha sauce, and of course, salt to taste.  Come to think of it, lemon zest would be yummy too 😊  Enjoy!

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Nutrition Information: for 1 4oz burger with a standard hamburger bun, and 1-1/2c green beans, fried in sesame oil and soy added as per above:

  • 479 calories
  • 43 g carbs
  • 18 g fat
  • 37 g protein

There are many options to change the macros up – I often skip the bun and eat with rice instead.

*Leftover patties are great crumbled onto a salad or topped with a friend egg and wilted spinach*


Related Articles:

Sautéed Fennel Topped Salmon

Ginger Soy Rainbow Trout with Quinoa

Smoked Salmon Pumpernickel Bread Breakfast Pudding

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