THESE SALMON BURGERS ARE SO GOOD!
High five, self!
Big hug, Trish the dish.
Victory lap around our studio apartment!....OK I'm back, it's a small space.
These really are tasty, though, and are dietician approved (thanks, Brandon!)...so essentially it is Doctor's orders.
1 salmon fillet (12 ounces), skin and pin bones removed
2 tsp olive oil
Freshly ground pepper
1/2 cup diced red onion (we like the bite of red, but totally OK to use white)
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup of plain greek yogurt (or mayo if you are feeling a tad naughty)
1 tablespoon fresh lemon juice
1/4 tsp cayenne pepper
1 tsp minced fresh thyme (or dried, because who the hell keeps fresh herbs in their house)
2 tsp snipped fresh chives (yep, dried works, too)
2 tablespoons minced flat leaf parsley
1/2 cup of gluten free bread crumbs
Preheat oven to 250F. Place salmon in shallow baking dish, rubbed up on with olive, pepper (and salt, but don't tell B I said that). Bake until fish flakes slightly when pierced with a knife, about 20-25 minutes.
Meanwhile, saute (or don't, seriously, I sometimes pass on this step because I like a bit of crunch in my veggies and I'm so lazy) the onion, and peppers until just a bit soft. Add ground pepper.
Mix together greek yogurt (or mayo), lemon juice, cayenne, thyme, chives, parsley. Flake the salmon into the bowl with a fork, being careful not to smoosh it. Use a spatula to then mix in the veggies (sauteed or raw, your choice), then the egg, and breadcrumbs.
Form into patties, about 6, and fry/brown in olive oil on a medium heat pan. Typically takes 3-4 minutes per side for me.
Top with anything you like!! Guacamole, coleslaw, aioli, etc.
Let me know how yours turn out!