We're delighted to announce that I Love Blue Sea has joined Vital Choice. We share the same passion for health and vitality, and we offer you easy access to an even wider variety of premium seafood that is among the purest and most nutritious available. Please accept our offer of a 10% discount on your first order. Simply use code ILOVEVC at checkout. Welcome to the Vital Choice family.
Reefnetting is an ancient, environmentally superior fishing method that produces the highest quality fish possible. It was developed by Northwest natives, and less than a dozen reefnet salmon operations still exist. They catch only a few salmon at a time, and hand-pick the best of their pink salmon harvest exclusively for Vital Choice. Limited quantities are available.
Succulent salmon is finely chopped and mixed with a striking combination of lemon zest, rosemary, black olives and feta. No sauce is necessary for this vibrant burger! A salad with EV olive oil or macadamia nut oil and red balsamic vinegar (sweet, thick fig vinegar is ideal) complements the Mediterranean flavors. The 6-ounce portions of sockeye salmon are ideal for a single serving; you can scale up the recipe as desired.
Serves 1 to 2
6 ounce piece wild Alaskan sockeye salmon, defrosted* and finely chopped 2 tablespoons minced shallots 2 tablespoons crumbled feta cheese (1 oz), preferably sheep’s milk 1 teaspoon minced fresh rosemary 2 tablespoons chopped black olives ¼ teaspoon minced lemon zest ¼ teaspoon salt Freshly ground black pepper Oil for sautéing (EV olive oil, macadamia nut, or aroma-free coconut)
*To quick-thaw, immerse vacuum-sealed salmon portion bags in cold water for 20 to 30 minutes or until flexible. Or place salmon bags, perforated, overnight in the fridge at 33 to 38° F.
Mix the salmon thoroughly in a medium bowl with the shallots, feta, rosemary, olives, lemon zest, salt and pepper. Form into two mid-sized or 1 large-sized burger. Let the mix rest for 15 minutes or up to overnight in the refrigerator.
Toss the greens with the oil and vinegar and a sprinkling of salt and pepper right before cooking the burger.
Heat a thin layer of oil in a cast iron or non-stick skillet over medium-high heat, until your hand held one-inch above feels uncomfortable.
Add the patties and cook about two to three minutes per side, until burgers are cooked through with a little pink in the middle. Serve over the salad.
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.