Here is an oldie but goodie from my first month using Blue Apron. We have recreated it many times since! It’s a great way to get some healthy salmon into your diet — including for Georgia, who loves salmon burgers and the grilled salmon Caesar salad I often make, especially in the summer. She may drive me crazy wanting the same foods over and over, but every now and then she surprises me by embracing something like lettuce or fish. As they say, it’s important to keep offering new foods over and over until they come around. Sorry the lighting on these is so blah! I promise they taste good 🙂
Salmon can be very expensive, and the great thing about making salmon burgers is that one fillet makes two burgers (and therefore feeds two people). Grab a couple of fillets and you should have plenty; scale up from there.
SALMON BURGERS WITH RED POTATO SALAD & TOSSED ARUGULA
Note: this feeds two. Double it to feed four, and so on.
- 1 Skin-On Salmon Fillet (about 8 ounces)
- 2 Buns
2 Cloves Garlic
½ Pound Red Potatoes
1 Ounce Arugula
1 Bunch Mint
- 2 TBSP capers
- 1/3 Cup Crème Fraiche or Greek yogurt
¼ Cup Breadcrumbs
- optional: 1 egg white to help the patties bind
Preheat the oven to 450. Place a large piece of foil on a sheet pan. Place the salmon on the foil, skin side down; drizzle with olive oil and season with salt and pepper. Roast in the oven 12 to 14 minutes, or until lightly browned on top. Using a spatula, lift the roasted salmon off its skin and transfer to a large bowl. Discard the skin. Using a fork, flake the roasted salmon into small pieces. When the salmon has cooled, drain off and discard any liquid from the bowl.
While the salmon roasts, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Peel and mince the garlic. Cut the potatoes into bite-sized pieces. Pick the mint off the stems; discard the stems. Roughly chop the capers. Zest the lemon, then quarter and deseed it. Peel and mince the shallot to get 2 tablespoons of minced shallot and place in a bowl with the juice of all 4 lemon wedges; season with salt and pepper.
While the salmon continues to roast, in a medium bowl, combine the crème fraiche or yogurt, shallot-lemon juice mixture and half the mint (roughly chopping just before adding); season with salt and pepper to taste.
Add the potatoes to the pot of boiling water. Cook 12 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, add the capers and half the crème fraîche sauce; stir to combine and season with salt and pepper to taste.
While the potatoes cook, to the bowl of flaked salmon, add the breadcrumbs, garlic, lemon zest and remaining mint (roughly chopping just before adding); season with salt and pepper. Gently mix to combine (this is where you can add the optional egg white). Form the mixture into two ¾-inch-thick patties, squeezing firmly to ensure that the patties are tightly packed. In a medium nonstick pan heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Carefully wipe out the pan.
In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down, and toast 2 to 3 minutes, or until golden brown. Transfer to a clean, dry work surface. Place the arugula in a medium bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Top each toasted bun bottom with a cooked patty, half the remaining crème fraîche sauce, a pinch of the dressed arugula and a toasted bun top. Serve with the potato salad and remaining dressed arugula on the side. Enjoy!
You can also definitely use any kind of potato or green in substitute. Also, feel free to throw good old fashioned tartar sauce on this if you don’t want to fuss with crème fraiche or Greek Yogurt. Whatever you use, I think you’ll find it a light alternative to a regular burger! Perfect for when winter is transitioning to the warmer seasons.
We are in the land of great fish right now — the Gulf Coast of Florida — and I know it’s going to be another few weeks of stews, chili and casseroles once we get back home before we can really switch to spring flavors. I’ll be posting some photos of our vacation to Sarasota soon. Until then, stay warm if you’re in New England, and I’ll be back shortly with some awesome slow cooker recipes that I made before we left, including baby back ribs and pulled pork sliders. XO!