Lemon Herb Salmon Burgers

• shallot↗1
• fresh herbs (basil and parsley are great)0.5 cup
• wild caught raw salmon, skin removed↗16 ounce
• cooked quinoa↗1 cup
• egg + 1 egg white1
• seasoning mix (I used a seafood seasoning that had marjoram, chives, and onion)0.5 teaspoon
• a big squeeze of lemon juiceabout a tablespoon
• salt and pepper to taste
• minced herbs and shallot (reserved from burgers)2 tablespoon
• oil0.25 cup
• water↗2 tablespoon
• lemon↗1
• salt↗0.25 teaspoon
• honey↗1 teaspoon
• Bold DeLallo SaladSavors®↗
• baby spinach↗2 cup

Step-by-step instructions

1. 1

   Mince the shallot and herbs. Set aside two tablespoons of the shallot/herbs for the dressing. Saute the remaining shallot and herbs in a little olive oil over medium high heat for a few minutes to remove the bite (not totally necessarily, but it helps the flavor in my opinion).

2. 2

   Pulse the salmon 2-3 times briefly in a food processor until well chopped and a little bit sticky. Stir together with the quinoa, eggs, seasoning, lemon juice, salt, pepper, and the shallots and herbs from step one. Shape the mixture into four patties.

3. 3

   Heat a small drizzle of oil in skillet over medium high heat. Fry the patties one at a time (unless you have a huge griddle that can fit more), flipping once after 3-4 minutes. The patties should be golden brown on the outside and fully cooked on the inside.

4. 4

   Place all the dressing ingredients in a jar and shake until combined (don’t forget the reserved shallot and herbs from step one). Set a little bit aside and toss the rest with the salad ingredients.

5. 5

   Serve burgers over salad! Mix the reserved dressing with a little bit of greek yogurt or mayonnaise for a herb-dip-type-sauce and serve it over the salmon burgers. And feel fresh and healthy.