It’s summer, and the real question most evenings is what easy, healthy meal I can throw together right after work that we can pack up for a short evening excursion to the pool.
These simple, Omega-3 rich salmon burgers certainly fit the bill. They take only 5 minutes to mix and another 10 at most to cook, and can be packed up on top of some fresh spinach and diced tomatoes and eaten with a fork, or thrown unceremoniously into a sliced wholegrain bun with a smear of mayo or tartar sauce.
I do pan-fry them, because they would be a little delicate to grill unless you used a (stainless steel) grill pan. Once they cook a little, they tend to hold together decently well.
As a bonus, Maya loves these, and it’s not easy to get a toddler to eat fish!
2 (organic, pastured) eggs
1 Tbl (organic) dijon mustard
6 Tbls (organic) Panko bread crumbs (these do exist; I found them in the organic specialty section at Whole Foods)
1 (organic) orange, sliced in half and one-half juiced
2 Tbls chopped fresh (organic) basil
Salt and pepper to taste
Balsamic vinegar for finishing
Empty the can of salmon into a bowl and pick out the small bones. Add mustard, basil, orange juice, bread crumbs, and salt and pepper. Let the mixture sit while you warm the pan with a generous amount of olive oil.
Form into patties and fry in the oil, turning infrequently. Makes about 8 patties.
Serve over bed of greens, such as fresh spinach, topped with a squeeze of the other side of the orange, and a dribble of balsamic vinegar, with a side of (organic) tartar sauce, or on a bun.