I just have to say, I’m am so excited to share this recipe!
I made a bunch of salmon last week but got tired of the taste and couldn’t finish it. Rather than wasting it, I decided to try and make a salmon burger. I made seven patties, seared them, baked them, and froze them for future use since we only will eat two at a time.
Salmon Burgers:
Flake about 16oz or 2 cups of salmon
Combine salmon with 1 cup quinoa
Grate half a cauliflower and sauté it with some butter until soft
Let cauliflower cool and combine with salmon quinoa mixture
Combine mixture with 3 lightly beaten eggs
Take an ice-cream-scoop-sized ball of salmon mixture and form patties
Seat patties in a heavy skillet until brown on both sides (2 minutes)
Bake for about 10-15 minutes at 350
Serve right away or freeze for easy dinners.
Put on a bun with spring salad mix, sliced tomato, ranch dressing, and pesto.
Black-Eyed Pea Salad:
My black-eyed peas were left over from the creole rice I made last week. Refer to that recipe for instructions.
Mix cold beans with chopped raw cucumber, red onion, and cooked beets.
Mix with olive oil, salt, pepper, and serve!
Honolulu RED 