Am I ever excited about these Salmon Burgers … Super easy to make and you can find almost all the ingredients in your pantry
Sadly, summer seems to be coming to an end. Sigh! Although I can’t remember the last time that I celebrated Fall and to be honest it was always one of my favourite seasons. If I had it my way there would be 9 months of summer and 3 months of Fall. That would be perfect.
Even though the weather has turned and it is time for oversized sweaters, scarfs and boots, this trip to Vancouver this Summer has been one of my favourites. So much time spent in Whistler which to me is truly one of the most beautiful spots, realizing in the hot springs of Harrison, and of course the farmers markets. It is so nice coming back up to Canada and being able to get my hands on so many more varieties of meats and produce and not having to buy so many imported items. Being able to pick fresh berries off the trees although I do find myself missing all the fresh mangos that were literally falling off the trees when we left. Can’t have it all
So although right now being that we are on the West Coast and there is always a lot of fresh salmon to be at hand, but this isn’t always the case where we live or where a lot of people live but what you can always find is a can of salmon. And now that the weather is starting to turn it is nice to have some go to recipes where you don’t have to run out to the store to find all the necessary ingredients. Most of the ingredients listed below you will most likely find in your fridge or pantry.
I also really love the pickled radish in this recipe as well. It is really important that when you are making a meal of mostly pantry ingredients to amp in up with some fresh ingredients. The radishes are only lightly pickled and add just the right amount of freshness.
I hope you love these salmon burgers because they are …
Healthy
Quick
Easy
Pantry Friendly
Heart Healthy
I am a huge fan of mustards, I usually have about 10 different types at all times on the boat. They are great and can really amp up a meal especially with out adding a ton of calories to a dish. Bonus! And we are also huge fans of Schnitzels and mustard for us is an essential ingredient. So I happened to have this dill mustard and it pairs so perfectly with these burgers. If you don’t have dill mustard just mix some fresh dill with some dijon but if you do happen to find some in the store grab a jar, it is one of those staples you will start to find reasons to use it. So good.
I hope you enjoy these salmon burgers as much as I did and if you make them make sure you tag them on Instagram under #Sadieskitchentable
Enjoy!
- [br][b]Salmon Cakes:[/b]
- 1 7 1/2 Oz. Can Salmon (Ocean Wise Friendly)
- 1 Tbl. Lemon Juice
- 1 Tbl. Chopped Onion
- 1 Tbl. Dill Mustard
- 3 Tbl. Panko Bread Crumbs
- [br][b]Pickled Radish:[/b]
- 4 Radishes, Thinly Sliced
- 1 1/2 Tbl. Rice Wine Vinegar
- 1 1/2 Tbl. Water
- 1 Tsp. Sugar
- Pinch of Salt
- [br][b]Dill Spread:[/b]
- 1 Tsp. Dill
- 1 Tbl. Cream Cheese
- 1 Tbl. Greek Yoghurt or Mayo
- Salt
- Pepper
- [br][b]Other:[/b]
- 2 Whole Grain English Muffins
- Dill Mustard
- Dill
- Sliced Onions
- Fried Quail Eggs
- Start by making the quick pickled radishes. Add all the ingredients to a small bowl and stir to combine. Let sit in the fridge until ready to serve
- Pick the bones and skin out of the canned salmon and add to a bowl along with the lemon juice, onion, dill mustard and panko bread crumbs. Season with salt and pepper and taste and adjust the seasonings. Combine into two patties and coat with more panko breadcrumbs
- To make the dill spread, combine all the ingredients and season with salt and pepper. Set aside
- Heat a few tablespoons of olive oil in a pan over medium heat. Once hot, add the salmon burgers and cook on each side for about 4 minutes or until golden brown and warmed through
- While the salmon burgers are cooking toast the english muffins (I only used half to make it open faced but if you would rather it a burger style use both sides)
- Remove the salmon burgers from the pan and place on a paper towel. Crack the two quails egg in the pan and let them cook until the white is set and the yolk is still runny, about 2 minutes
- While the eggs are cooking assemble the burgers. Place half the dill spread on top of each english muffin, some sliced onion and lettuce. Add a salmon burger on each and top with a spoonful of dill mustard and a quails egg.
- Serve with the pickled radish on the side
- Enjoy!
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