Fresh, wild salmon and quinoa- they’re are not only terribly healthy, full of nutritious omegas and protein, they’re also delicious and are easy to
make. Dish them up on an arugula salad with grapefruit and a mustard-shallot vinaigrette or slap ’em on an old fashioned burger bun.

It’s a terrific Autumn backyard barbecue dish to round out the last of the year’s backyard grilling season and give your friends and family a reason
to look forward to more next year.

Salmon Quinoa Burgers

Serves: 5 •

Calories: 184 • Fat: 6 g • Carb: 10 g • Fiber: 2 g • Protein: 22 g

Sodium: 329 mg • Cholest: 104 mg


16 oz wild salmon fillet, skinned

3/4 cup cooked quinoa

1/3 cup diced shallots

2 tbsp Dijon

1 tsp olive oil

1 large beaten egg

1 cup chopped kale

1/2 tsp Old Bay

Kosher salt & ground black pepper, to taste


Cut an approximately 4 oz piece off the salmon and put it in a food processor set to fine chop. Finely chop the remaining salmon with a knife, and
transfer it to a large work bowl.

Heat a large skillet over medium heat. Add your oil and saute the shallots. Season this with pepper and salt and then cook it over medium heat until
it is wilted and tender- between 4 to 5 minutes.

Then transfer this to your bowl with the salmon along with Dijon, quinoa, Old Bay, and egg. Mix till combined. Then form this into five patties, roughly
1/2 cup in size each.

Lightly heat your skillet or grill pan over medium heat, when it becomes hot, spray it down with oil. Then add your salmon patties. Cook the patties
from 4 to 5 minutes, then gently flip them and cook them an additional 4 to 5 minutes, or until thoroughly cooked.

If you’re having them on salad, toss your dressing with your arugula lettuce and grapefruit. Then divide the everything onto four plates. Finally,
top each salad plate with a salmon patty.

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