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Mar '10
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Alright, now we’re talking…..an Elimination Diet comfort food recipe, complete with parsnip fries and all! These quinoa-salmon burgers are so easy and quick to prepare that you might want to make a double batch and freeze a few for later.
Whether you are following the Elimination Diet or not I bet you’ll really enjoy this recipe. My toddler boys just love these burgers. I think they ate about three of them today! I served them with a raw Super Green Salad, Oven-Roasted Parsnip Fries and Soothing Tummy Tea. True comfort food in my book!
If you are vegan, then check out my Sunny Sunflower Burger recipe in our cookbook. This recipe is a perfect Phase 1 food!
Using part quinoa in this recipe keeps the cost per burger reasonable and also boosts the fiber, which is key while following the elimination diet. For more info about adding salmon into the Elimination Diet you can read my Grated Beet and Carrot Salad post.
Quinoa-Salmon Burgers
I have found that using wild King salmon instead of, say, sockeye is easiest for removing the bones. The bones are larger and there seems to be less of them in the King. Use your hands or tweezers to pull the bones out. If you don’t want to bother removing the skin, have it done when you purchase the fish. It is so much easier this way!!! Once you have the patties formed you can refrigerate them in between pieces of waxed paper (only for a few days) or freeze them the same way. I think there are a number of flavor variations you could go with here. Try fresh dill and parsley in place of the cilantro. For those of you not on the E-diet, try adding about 1/2 teaspoon chipotle chili powder and use lime zest in place of the lemon zest.
yield: 6 patties
prep time: 15 minutes
If you haven’t already noticed, I added a “Printer-Friendly” function to the blog. After you click on it you can decide which parts of my post you would like to save. You can delete as much as you would like, including some of the white spaces in between. It is so simple to use. Hope you enjoy! Look for the little green button at the bottom of each blog post.
3 to 4 green onions, ends trimmed
1 large handful fresh cilantro
1 to 2 teaspoons lemon zest (optional)
1 teaspoon Herbamare
freshly ground black pepper
1 to 1 1/2 pounds wild salmon, skinned and deboned
1 cup cooked quinoa
Using a food processor fitted with the “s” blade process the green onions, cilantro, lemon zest, Herbamare, and black pepper until it is finely minced.
Add the salmon and quinoa and process again until desired consistency. I like to have a few little chunks of salmon still left. You might want to pulse it until you get the consistency you want.
Form into patties and place onto a plate. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of olive oil and place a few patties in the skillet. I cook only three at a time in a 10-inch skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little. Source: www.NourishingMeals.com
If you haven’t already noticed, I added a “Printer-Friendly” function to the blog. After you click on it you can decide which parts of my post you would like to save. You can delete as much as you would like, including some of the white spaces in between. It is so simple to use. Hope you enjoy! Look for the little green button at the bottom of each blog post. More salmon recipes:
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