Salmon Burgers with Zesty Slaw

When I feel like I need to switch up my diet a bit I love to incorporate a bit of seafood. Salmon is incredibly rich in Omega-3 fatty acids, has lots of B vitamins and offers a punch of needed protein. These burgers are a perfect lunch and pairs nicely topped with my zesty slaw recipe and some arugula.

I like to eat these like an open-faced sandwich on half of a toasted, seedy multigrain bun, but they are just as yummy on their own! They are also easy to prep and can be made the day before and put in the fridge ready to fry for lunch or dinner the next day.

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - Just look for the green icon or this photo!

*serves 2

Ingredients

1 can pacific salmon

1 egg

1 tbsp mayo

1/4 cup chopped red onion

1 tsp chopped parsley

1/4 cup panko breadcrumbs

1 tbsp dried dill

1 tsp grainy Dijon mustard

1/4 tsp cayenne

1/4 tsp red chili flakes

1/4 tsp ground mustard

1 tsp garlic powder

1/2 tsp pepper

1 tsp salt

1 tbsp olive oil for frying

1 cup arugula for topping

Mix salmon, egg, mayo, red onion, parsley, and breadcrumbs in a medium bowl until just combined. Add the dill, Dijon, cayenne, red chili flakes, ground mustard, garlic powder, pepper, and salt. Mix well with fork (you may need to get in there with your hands) and once it looks like all the ingredients have combined form into a ball and wrap tightly in a piece of plastic wrap.

Place in fridge for a minimum of 30 minutes or leave it until the next day. However, I wouldn't leave it any longer than that.

During the time spent refrigerating the salmon mixture, you can make my zesty slaw recipe which pairs nicely with these burgers.

After 30 minutes, heat olive oil in a non-stick skillet at medium and form salmon mixture into patties. I usually make 2 large patties, but smaller ones can be done as well (smaller patties will have a shorter cooking time). 

Fry patties on medium heat with a lid on for 5-7 minutes per side. Serve on a toasted multigrain bun topped with zesty veggie slaw and arugula. Enjoy!