Saturday, April 21, 2012

Salmon Burgers


When you live in a landlocked state, like we do here in Tennessee, good fresh fish can be tough to come by. Given our proximity to the Gulf, we have it better than many middle America states. But with the ongoing news stories about the diseased and mutated fish that continue to come out of the Gulf following the BP oil spill, we’re less than thrilled about chowing down on much that is caught there.

Being originally from Washington state, salmon has always been a major part of our diet. Back home it’s abundant, it’s fresh and it’s relatively affordable. Here in Tennessee, it’s available seasonally and can be quite expensive, so it’s more of a treat than a weekly protein staple. So, we’ve had to improvise a bit to get our Omega-3s.

A year or so ago, out of desperation for some fish-based meals, I found a recipe for salmon burgers in my Betty Crocker cookbook that used canned salmon. I was skeptical, but ventured to the store to see what I could find. Much to my surprise, I found one canned salmon brand, Double Q, that was not only wild-caught from Alaska, but was MSC-certified and processed right in my home state. And, at just $3 or so per can, it was a budget-friendly option for getting many of the same health benefits that fresh fish offer. When our favorite wild-caught, sustainable fish is out of season, this is one of our favorite meals for getting our fish fix.

Salmon Burgers
Adapted from the Betty Crocker Cookbook

Ingredients:

Sauce:
*1/3 c. sour cream (Daisy brand or organic)
3 tbsp. mayo
¾ tsp. dried dill weed

Burgers:
1 large egg
2 tbsp. milk
*1 can (14 ¾ oz.) Double Q salmon, drained, skin and bones removed, flaked
2 green onions, chopped
1 c. soft, whole wheat bread crumbs (about 1 ½ slices bread)
¼ tsp. salt
1 tbsp. extra virgin olive oil

Directions:

In a small bowl, stir sauce ingredients until well mixed. Cover; refrigerate until serving.

In a medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. Shape mixture into 4 patties, about 4 inches in diameter.

In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown.

Serving Suggestion:

Serve on whole wheat buns with sauce, lettuce and a squeeze of lemon, if desired.

*Recommendations:

Sour cream – Daisy is the only non-organic sour cream to use just one ingredient: cream. It’s the most whole of all the non-organic options.

Salmon – Double Q is the only brand I’ve found in grocery stores that is wild-caught AND MSC-certified.

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2 comments:

  1. Just needs a whole grain bun. I just baked ww bread today. Want some? :-)

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  2. Yes, please! I agree on the whole wheat bun. My bakery didn't have whole wheat the day I went, so I got stuck with white. Guess I should have come to your house!

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