Moist, tender salmon burgers are a most delicious way to use up leftover cooked salmon. Dill and feta cheese add another layer of light fresh flavour, and slightly crispy coating of ground flax seeds adds fiber and crunch. (Skip to recipe.)
September is humming along. The new school shoes are getting scuffed, the pristine school supplies are getting dog-eared and doodled-on, and I'm busy in the garden (still) and at work (again). Plus our household is a-buzz with plans for our daughter's wedding coming soon.
Gasp! Sigh. Smile.
Where has the time gone? My first baby to get married (second baby to be born)!
I swear she was just a tow-headed toddler yesterday.
As we scurry to clean up the yard and tidy the house for all the guests to arrive, I feel too busy to cook much some days, but there are still teenage boys and a hungry husband to be fed.
These burgers came about last week to use up the leftovers from a steam-baked salmon served the night before (sounds fancy, but it's actually a really lazy and quick way to prepare a salmon - just wrap, shove in the oven and leave it).
I can still scavenge wisps of dill from the garden, and in the fridge I had a lovely large chunk of fresh feta cheese from the Italian market. They were all begging to jump into the frying pan together.
We enjoyed the salmon burgers for dinner, then the next day I stuffed them into pitas with a little mayo and cilantro chutney and packed them into the lunch boxes. Easy peasy.
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Kitchen Frau Notes: I think these burgers would work with any leftover fish, and probably even with well-drained canned salmon, though I haven't tried that yet. Next time. No need to add salt to these burgers as the feta cheese is salty enough.
My new favourite ingredient is ground golden flax seeds. You can buy them pre-ground (fine milled) or grind them yourself in a coffee grinder or blender. I keep a bag of them in the freezer and have been adding them to a lot of my baking. To me, they are milder in flavour than regular brown flax seeds and they are so easy to hide in baked goods - almost invisible. They have only slightly less omega-3 fatty acids than the brown, but still contain an impressive nutritional profile. I tend to use them much more often than I do the brown ones, so we are actually further ahead, healthwise.
- 2 cups flaked, cooked salmon (10 oz/300gms)
- 1 large egg
- ½ cup (120ml) fine breadcrumbs (gluten-free if necessary)
- 1 cup (120 gms) crumbled or finely diced feta cheese
- ¼ cup (60ml) chopped fresh dill
- ¼ cup (60ml) finely chopped onion
- ¼ teaspoon pepper
- grated zest of ½ a lemon
- 1 tablespoon fresh lemon juice
- ⅓ cup ground golden flax seeds (flax seed meal)
- grapeseed oil for frying
Mix all ingredients, except flax seeds and oil, together with your hands and shape into 8 small patties (scant ⅓ cup each). I use my ⅓ cup measure, pack it with the salmon mixture and plop it out onto my hand, then flatten and shape the burger slightly. The patties will be soft, but will firm up as they cook.
Heat a tablespoon of oil in a heavy skillet over medium heat.
Place the ground flax seeds in a shallow bowl, roll the salmon burgers in the flax to coat all sides, and place in the hot oil.
Fry on each side until golden brown. You may have to do this in two batches.
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