Slammin' Salmon

I love me some fishies.  Oh baby.

I've been a sushi fanatic since 2006.  Yes.  I know the year.  It's kind of a big deal for me.  A big milestone in my life.

The wonderful world of sushi.  Ahhhhh.

However, mi familia is anti-sushi.  My dad calls sushi "bait".  Hmmm.  Mi familia will, however, eat salmon.  Cooked, and stuff.

 If I didn't live 700 miles away from the famdamly, I'm pretty sure they would love these.  BBQ salmon burgers.

 A little spicy, nice and hearty, and wonderfully scrumptious.

 And - say what?? - healthy!

 You know what makes bbq salmon burgers even more tasty?

A side of roasted carrot fries.  Oh yes.  Or a pile of sweet potato fries, which is what we had with ours. I think.  I made a lot of different fries in the span of 48 hours.  Sweet potato fries.  Carrot fries.  Butternut squash fries.  Zucchini fries.  Eggplant fries.  Turnip fries.

I heart fries.  And ketchup.

And you can thank Wilberforce for stacking them on the plate in such a nice wheel pattern.  He's so strange sometimes.

BBQ Salmon Burgers

Ingredients:

8 oz wild sockeye salmon (skinless or skin removed)

1/6 cup oat flour

2 tablespoons bbq sauce

1/2 tablespoon dijon mustard

1 tablespoons freshly grated parmesan cheese

1 garlic cloves, minced

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Yield: 2 burgers

255 calories per burger

Add salmon to the bowl of a food processor and pulse until it’s somewhat ground.

Remove and add salmon to a bowl with remaining ingredients and mix with a spoon until just combined. 

Form into 2 burgers. Heat a skillet (or grill) over medium-high heat and cook burgers on each side until golden – about 3-4 minutes per side.

Serve with butter lettuce or napa cabbage leaves, tomatoes, and onions. 

 The second time I made these, I doubled the recipe, but made the burgers a little smaller so I was able to squeeze 6 patties out of the recipe.  Still plenty of meat for one serving because, let's be honest, who needs a salmon burger the size of a salad plate?  The burgers in these pictures are the smaller patties.

 We don't use hamburger buns in our house.  Unnecessary.  We'd rather fill up on our carbs via a beer, rather than a hamburger bun.  So we use napa cabbage leaves for buns.  They're pretty sturdy, so they're great for holding all your burger fixins together.

 It's a rainy, drizzly, crappy day.  But now I want a salmon burger.  And sunshine.  And a beer.

 Oh ps, this recipe was adapted from How Sweet It Is, which is the most wonderful food blog I've stumbled upon.  Not really that healthy, but pretty easy to sub a few ingredients to make it tasty and clean!

Enjoy!