Tzatziki Salmon Burger
I have had this torn magazine page hanging on our bulletin board for nearly two years. Every so often I’d stop, look at it, salivate at the delicious looking burgers and remark to my husband that “we should make one of these!”
Yesterday, an Imperfect Foods order was delivered and in it was a pound of salmon offcuts — perfectly edible, just not perfectly uniform fillets. With a Target nearby that carries readymade dairy free tzatziki sauce, I didn’t have a good reason to not finally make these!
I had never removed skin from raw salmon before because I’ve always peeled the skin off after it’s cooked. I learned a few things;
you need a sharp knife. This is my favorite knife, it’s sturdy, it sharpens well and I thrifted it for 10¢. I had sharpened it last night but I should have sharpened it just before using today.
chefs make it look too easy. I’ve been slowly watching through Chef’s Table on Netflix and those talented individuals do in moments what took me minutes.
I didn’t have fresh dill so I used dried dill weed, but I did have Dijon mustard and capers in my pantry.
Instead of making my own, I’ve been using Schär gluten free breadcrumbs for several months now. One bag lasts us quite a while and I freeze any excess so they don’t go bad.
I mixed all the burger ingredients together and formed them into two patties — I did have a little salmon mixture left over that I made into a mini patty.
I started pan frying on medium heat but they started to burn on the outside so I turned it down. I cooked them through, and they took about 4 minutes for each side (just like the recipe said.)
I topped the burgers with mashed avocado (avocado + fresh lemon juice), spinach, and this plant-based tzatziki from Good Foods.
Served on a gluten free hamburger bun from Kinnikinnick Foods with kettle cooked potato chips.
This recipe was originally published in the July/August 2018 issue of Redbook magazine. I’m sharing the recipe as I’ve adapted it but here is the original recipe.
Tzatziki Salmon Burgers
1 lb. raw, skinless salmon (finely chopped)
1 small egg
1/4 cup gluten free breadcrumbs
1 tablespoon capers, chopped
1 tablespoon Dijon mustard
1/2 teaspoon dried dill weed
salt + pepper to taste
Combine all ingredients and form into patties. Preheat frying pan on medium heat, add 2 teaspoons avocado oil, add salmon to pan. Cook about 4 minutes on each side (reducing heat if patties are getting too brown) or until cooked through.
Serve on gluten free buns with spinach, mashed avocado and dairy-free tzatziki.
Love and taste,
K
