Salmon Quinoa Burgers

Salmon Quinoa Burgers

Skinnytaste.com

Servings: 5 • Size: 1 pattie • Points+: 4 pt • Smart Points: 4

Calories: 183 • Fat: 5 g • Carb: 11 g • Fiber: 1 g • Protein: 21 g • Sugar: 0 g

Sodium: 327 mg (without salt)  • Cholest: 105 mg

Salmon Burgers with Salad:

Servings: 5 • Size: 1 burger with salad • Points+: 8 pt • Smart Points: 6

Calories: 277 • Fat: 13 g • Carb: 17 g • Fiber: 2 g • Protein: 23 g • Sugar: 5 g

Sodium: 338 mg (without salt)  • Cholest: 105 mg

Ingredients:

• 16 oz wild salmon fillet, skin removed
• 1 tsp olive oil
• 1/3 cup diced shallots
• 1 cup kale, chopped
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup cooked quinoa
• 2 tbsp Dijon mustard
• 1/2 tsp Old Bay
• 1 large egg, beaten

For the salad:

• 2 1/2 tbsp olive oil
• 2 1/2 tbsp champagne vinegar
• 2 tbsp minced shallots
• 1 1/ 4 tsp dijon mustard
• salt and pepper, to taste
• 10 loose cups baby arugula
• 1 large pink grapefruit, peeled and diced

Directions:

In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.

Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.  With a knife finely chop the remaining salmon, transfer to a large work bowl.

 Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.


Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each. 

 Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.

Toss the dressing with the arugula and grapefruit; divide on four plates. Top each salad with a salmon burger.