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Healthy Salmon Quinoa Burgers with Pink Grapefruit Arugula Salad Recipe

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4.1 from 11 reviews

  • Author: Eve
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Diet: Low Fat

Description

These Healthy Salmon Quinoa Burgers are a flavorful and nutritious twist on traditional burgers, combining wild salmon, cooked quinoa, kale, and Dijon mustard for a protein-packed meal. Served over a refreshing arugula and grapefruit salad tossed with a tangy champagne vinaigrette, this dish is perfect for a wholesome lunch or dinner prepared quickly in 30 minutes.

Ingredients

Salmon Burger

  • 16 oz wild salmon fillet (skin removed)
  • 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
  • 2 tbsp Dijon mustard
  • 1/2 tsp Old Bay seasoning
  • 1 large egg (beaten)

Dressing

  • 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)

Salad

  • 10 loose cups baby arugula
  • 1 large pink grapefruit (peeled and diced)

Instructions

  1. Whisk the dressing: In a small bowl, combine 2 1/2 tablespoons olive oil, 2 1/2 tablespoons champagne vinegar, 2 tablespoons minced shallots, 1 1/4 teaspoons Dijon mustard, and salt and pepper to taste. Whisk thoroughly until emulsified and set aside.
  2. Prepare the salmon for binding: Cut off about a 4-ounce piece of the 16-ounce salmon fillet and pulse it in a food processor or chopper until finely chopped but not puréed. Finely chop the remaining salmon by hand and transfer it to a large mixing bowl. Add the processed salmon to the bowl as well.
  3. Sauté the shallots and kale: Heat a large nonstick skillet over medium heat and add 1 teaspoon olive oil. Add 1/3 cup diced shallots and 1 cup chopped kale, seasoning with kosher salt and freshly ground black pepper to taste. Cook, stirring occasionally, for about 4 to 5 minutes until shallots are softened and kale is wilted and tender. Transfer to the bowl with salmon and let cool slightly.
  4. Make the burger mixture: To the salmon bowl, add 3/4 cup cooked quinoa, 2 tablespoons Dijon mustard, 1/2 teaspoon Old Bay seasoning, and 1 large beaten egg. Mix gently but thoroughly until the ingredients are evenly combined. Shape the mixture into 5 patties, approximately 1/2 cup each.
  5. Cook the patties: Lightly heat a nonstick grill pan or skillet over medium heat until hot. Place the salmon patties in the pan and cook without moving them for 4 to 5 minutes. Carefully flip each patty and cook for an additional 4 to 5 minutes until they are cooked through and lightly browned.
  6. Assemble and serve: Toss 10 loose cups of baby arugula and the diced flesh of 1 large peeled pink grapefruit with the prepared dressing. Divide the salad evenly onto five plates and top each with one salmon quinoa burger. Serve immediately for maximum freshness and flavor.

Notes

  • The salmon patties can be made ahead and refrigerated for up to a day before cooking.
  • For an extra crispy crust, lightly coat patties with breadcrumbs before cooking.
  • Substitute kale with spinach or Swiss chard if preferred.
  • Use wild salmon for the best flavor and nutritional benefits.
  • Ensure quinoa is fully cooked and cooled before mixing to prevent sogginess.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://everecipes.com/healthy-salmon-quinoa-burgers-with-pink-grapefruit-arugula-salad-recipe/