This convenient and tasty dish is made in just minutes with pantry staples.
Make it with or without gluten, with a variety of fresh herbs. Use salmon with skin and bones for an extra boost of calcium. Serve with a big beautiful salad for a quick satisfying lunch or supper. You can make these burgers and refrigerate them for up to three days. They reheat well. Serves 2
6 ounces Wild Red Pacific sockeye canned salmon (traditional or skinless-boneless) 1/4 cup chopped herbs (mix of tarragon, chives, parsley and dill are all good) 1/2 cup breadcrumbs, preferably sourdough, or mashed sweet potatoes* 1 egg, lightly beaten Pinch salt for the sweet potatoes Freshly ground black pepper Aroma-free coconut or olive or organic macadamia nut oil
Drain the salmon and mix into a bowl. Stir the egg, herbs, and breadcrumbs (or mashed sweet potatoes) into the salmon.
Form the burgers into six 3-inch burgers.
Warm a thin film of oil in a large cast-iron skillet.
When a hand held one-inch above the skillet feels hot, add the burgers. Cook until golden brown, about 2 to 3 minutes per side. Serve hot.
*To make sweet potatoes:
Peel and slice the sweet potatoes and place in a small pot halfway up with water.
Cover and bring to a boil.
Lower the heat and cook until tender, about 10 minutes.
Drain and mash.
*For fresh breadcrumbs, grind up a loaf of stale bread and keep it in the freezer. The breadcrumbs are ready instantly.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.