Salmon Burgers

5

PREP TIME

15 min

TOTAL TIME

25 min

Serves

4

Salmon Burgers

(Photo: Carmen Cheung)

Use the extra salmon fillet from last night's Baked Salmon and Rice Bowls with Togarashi for tonight's yummy salmon burgers.

Ingredients

  • 2 1/2 cups flaked baked salmon , (from Baked Salmon and Rice Bowls with Togarashi)
  • 1 egg , lightly beaten
  • 3/4 cup mayonnaise , divided
  • 1/2 cup bread crumbs
  • 3 tbsp finely chopped dill , divided
  • 1/2 cup matchstick carrots
  • 2 radishes , cut in matchsticks (1/3 cup)
  • 2 green onions , thinly sliced
  • 1 tbsp apple cider vinegar , divided
  • 1/4 tsp salt
  • 1/4 tsp granulated sugar
  • 2 tsp Dijon mustard
  • 4 Brioche buns , halved

Instructions

1. Position rack in centre of oven, then preheat to broil. Line a baking sheet with foil.

2. Stir salmon with egg, 1/2 cup mayo, bread crumbs and 2 tbsp dill in a large bowl. With damp hands, form into four 3/4-in. thick patties and arrange on prepared sheet. Broil, flipping halfway, until golden brown, about 12 min.

3. Toss carrots with radish and green onions in a medium bowl. Stir in 2 tsp vinegar, salt and sugar.

4. Stir Dijon with remaining 1/4 cup mayo, 1 tbsp dill and 1 tsp vinegar in a small bowl.

5. Spread mayo mixture onto bottom buns. Top each with 1 salmon burger, carrot mixture and a top bun.

Kitchen Tip

This is a two-for-one recipe! Use the Salmon from our Baked Salmon and Rice Bowls with Togarashi to make these burgers.

To toast buns, place halves on a baking sheet, cut-side up, and bake at 350F until they’re crisp and lightly golden, 3 to 5 min.

Nutrition (per serving)

  • Calories
  • 940,
  • Protein
  • 44 g,
  • Carbohydrates
  • 51 g,
  • Fat
  • 62 g,
  • Fibre
  • 2 g,
  • Sodium
  • 1 mg.
  • Excellent source of
  • vitamin A, folate and iron
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