Quinoa Salmon Burgers
I have found that using wild King salmon instead of sockeye is easiest for removing the bones. The bones are larger and there seems to be less of them in the King. Use your hands or tweezers to pull the bones out. If you dont want to bother removing the skin, have it done when you purchase the fish. It is so much easier this way Once you have the patties formed you can refrigerate them in between pieces of waxed paper (only for a few days) or freeze them the same way. I think there are a number of flavor variations you could go with here. Try fresh dill and parsley in place of the cilantro. For those of you not on the E-diet, try adding about 1/2 teaspoon chipotle chili powder and use lime zest in place of the lemon zest.
I have found that using wild King salmon instead of sockeye is easiest for removing the bones. The bones are larger and there seems to be less of them in the King. Use your hands or tweezers to pull the bones out. If you dont want to bother removing the skin, have it done when you purchase the fish. It is so much easier this way Once you have the patties formed you can refrigerate them in between pieces of waxed paper (only for a few days) or freeze them the same way. I think there are a number of flavor variations you could go with here. Try fresh dill and parsley in place of the cilantro. For those of you not on the E-diet, try adding about 1/2 teaspoon chipotle chili powder and use lime zest in place of the lemon zest.
- Carbohydrate 62.2930702972973 g
- Cholesterol 353.8020486 mg
- Fat 28.2315066610135 g
- Fiber 11.9322386462321 g
- Protein 149.302616758892 g
- Saturated Fat 3.8585093314946 g
- Serving Size 1 1 Serving (1108g)
- Sodium 509.718542660811 mg
- Sugar 50.3608316510652 g
- Trans Fat 8.56413419829054 g
- Calories 1122 calories
Step-by-step
- Using a food processor fitted with the "s" blade process the green onions, cilantro, lemon zest, Herbamare, and black pepper until it is finely minced.
- Add the salmon and quinoa and process again until desired consistency. I like to have a few little chunks of salmon still left. You might want to pulse it until you get the consistency you want.
- Form into patties and place onto a plate. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of olive oil and place a few patties in the skillet. I cook only three at a time in a 10-inch skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little
Working with fresh fish requires careful management of moisture and protein structure to avoid a dense, rubbery final product. When combining lean seafood with cooked grains, mechanical over-processing remains the primary hazard. Running a food processor continuously breaks down the muscle fibers completely, resulting in a paste rather than a cohesive patty with distinct bite.
Pulsing the machine in short bursts protects the integrity of the salmon. Leaving small chunks visible guarantees textural variety. Pre-cooking the quinoa provides a moisture-absorbing matrix that binds the mixture together without requiring traditional binders like eggs or breadcrumbs. Maintaining a hot skillet prevents sticking and promotes proper browning. Heating the pan to medium-high allows the exterior to develop a crust in just two to three minutes per side, leaving the interior tender and moist.
Formed patties can be stored between sheets of waxed paper in the refrigerator for up to three days. Freezing works equally well using the same layered paper technique. Flavor adjustments are straightforward. Swapping fresh cilantro for parsley maintains the moisture balance. Substituting lime zest and half a teaspoon of chipotle chili powder alters the flavor profile entirely without modifying the structural ratio of fish to grain.
