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Salmon Burger with Olive Tapenade
Servings 4
INGREDIENTS
- 1/2 kg wild salmon fillet
- 1 tbsp Dijon mustard
- 1 egg
- 1 tbsp chopped fresh tarragon
- Zest of 1 lime
- Juice of 1/2 lime
- 1 shallot, minced
- 1-2 tbsp quinoa flakes (or bread crumbs)
For the Olive tapenade
- 1/2 cup (~75 g) kalamata olives, stones removed
- 1 small garlic clove
- 1/2 anchovy fillet (1 if small)
- 2 tbsp extra-virgin olive oil (could use olive oil from anchovies)
- 2 tsp lime juice
- 1/2 tsp orange zest
- 2 basil leaves (optional)
Video de la receta
DIRECTIONS
- Remove skin and bones from salmon and cut into 1-inch pieces. Place in a blender/food processor and blend until finely chopped.
- Transfer into a bowl and add mustard, tarragon, shallot, lime zest and egg, and mix until all ingredients are well incorporated into the salmon meat.
- Add quinoa flakes, 1 tbsp at a time, to help the mixture to stick together properly. If the mixture is a bit ‘sloopy’, chilling the mixture for 1 hour helps to hold it together nicely.
- Divide the mixture into quarters and shape each portion into a patty.
- Heat 1 tbsp coconut oil. Add salmon burgers and cook, turning once, until browned on both sides and opaque in center (~8 minutes total).
- To make the tapenade place all ingredients into a blender/food processor and puree until well blended.
- Serve burgers on a bed of greens and top with tapenade.
What are the benefits of this dish?
Salmon and anchovies are excellent sources of health-promoting omega-3 fatty acids, vital nutrients that make up the building blocks for healthy cell membranes.
These fatty acids can help promote a healthy anti-inflammatory response making them beneficial for joint pain/inflammation. They are known to help with skin and brain health and they have been found to offer cardiovascular protection.
Salmon is also a very good source of protein which helps us have a better control of blood sugar levels and provides us with the amino acids that our bodies need to make muscles, tissues, hormones, neurotransmitters and health-protective antibodies.
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