Chimichurri Salmon Burger
Seasoned salmon patty with baby spinach, tomato and kale chimichurri on an oat-topped roll
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Chimichurri Salmon Burger
Seasoned salmon patty with baby spinach, tomato and kale chimichurri on an oat-topped roll
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| Servings |
| 8 |
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Ingredients
Salmon Cake
- 1cup liquid egg substitute
- 1/4cup light mayonnaise
- 1/2cup fresh parsleychopped
- 1/2cup plain dry bread crumbs
- 4 Tbsp2 tsp olive oildivided
- 1 1/2lbs salmon fish fillet
- kosher saltto taste
- 8ea wheat oat topped Kaiser roll
- 3cups baby spinach
- 8ea tomato slices
Kale Chimichurri
- 1cup fresh kalechopped
- 1cup fresh parsleychopped
- 3/4Tbsp garlic clovespeeled, minced
- 1/2tsp dried oregano leaves
- 1/2tsp black pepper
- 1/4tsp crushed red pepper flakes
- 1Tbsp red wine vinegar
- 1/4cup olive oil
- kosher saltto taste
Instructions
Kale Chimichurri
- In food processor, place all ingredients except vinegar and oil. Pulse until kale and parsley are finely chopped. Add vinegar.
- With processor running, slowly add oil in a thin, steady stream until mixture is creamy.
- Cover and keep chilled, and whisk before using.
Salmon Burger
- Preheat oven to 375 F.
- Combine salmon and 2 Tbsp of oil. Toss to coat.
- On parchment-lined sheet pan(s), place salmon in single layer.
- Bake until internal temperature reaches 145 F, 8 to 10 minutes. Cool and flake salmon with a fork.
- Combine eggs, mayonnaise and parsley. Whisk until well blended.
- Add flaked salmon and bread crumbs. Mix gently. Do not overmix.
- Portion salmon mix and shape each portion into 4″ round cakes (4 oz).
- Preheat flat-top griddle to 350 F.
- On griddle or in sauté pan over medium-high heat, heat remaining oil.
- Cook salmon cakes until golden brown and internal temperature reaches 160 F, 3 to 4 minutes on each side.
- Toast rolls if desired. Spread 2 Tbsp Kale Chimichurri on each side of rolls. Layer bottom half of roll with spinach, tomato slice, salmon cake and top half of roll.