Created and presented by Myra Kornfeld
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
*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.
Salad1 ounce baby greens (2 cups loosely packed)
2 teaspoons EV olive oil or macadamia nut oil
1 teaspoon organic red balsamic vinegar, or thick balsamic fig vinegar
Salt and freshly ground black pepper
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
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:
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.Learn more at MyraKornfeld.com.
Salmon Burgers with Olive-Rosemary Gremolata