my boyfriend doesn’t like salmon. like many, he finds it too fishy. being a salmon fan myself, I miss it! so, I tasked myself with a challenge: get lu to like salmon. the best way to do this? make salmon burgers! to take away from the fishiness, I put the burgers on a bed of zucchini pasta with my creamy avocado lime cilantro dressing, roasted corn, raw chopped kale, shredded carrots, and a sprinkling of tortilla strips.
NOTE: you need a food processor and a spiralizer for this recipe.
serving size: 2-4
total time to cook: 35-40 minutes
Ingredients for the Creamy Avocado Lime Cilantro Dressing
- a handful of chopped cilantro
- the juice of 1 lime
- 1 large garlic clove, minced
- salt and pepper, for taste
- olive oil
- the insides of 1 avocado, chopped
Ingredients for the Salmon Burgers
- 1 filet of salmon
- 2 tbsp of capers
- salt and pepper, for taste
- 1 large garlic clove, minced
- 1/2 of one shallot, minced
- 3 tbsp of dijon mustard
- 1 slice of whole wheat bread (for breadcrumbs)
Ingredients for the Zucchini Pasta
- 1 and a half zucchinis, spiralized (see posting here for directions on spiralizing)
- 1 ear of corn
- chili powder
- salt and pepper
- 1-2 cups of kale, chopped
Directions
1. Preheat the oven to 400 degrees.
2. Prepare all of your ingredients for the dressing and add to a food processor. Place aside in the refrigerator, in a bowl.
3. Spiralize your zucchinis and place in a bowl. Add in the chopped kale and carrots. Set aside.
4. Place your ear of corn in a baking pan and coat with olive oil. Turning the ear of corn, season with chili powder, salt and pepper. Once the oven preheats, bake the corn for 20 minutes. 10 minutes through, turn the corn over.
5. Prepare the ingredients for your salmon burger (garlic, dijon mustard, salmon, shallots, some salt and pepper) and add to the food processor. Chop/grind until salmon chunks are pureed. You don’t want the salmon to be too pastey but you don’t want big chunks leftover. Once done, place in a bowl and mix in the capers.
6. Clean out food processor. Add in 1 slice of whole wheat bread. Pulse until breadcrumbs are finely chopped. Add these to the bowl with the salmon burger mixture.
7. Put a large sautee pan on the stovetop at medium heat. Add in a couple glugs of olive oil and season the oil with salt and pepper. Make sure the oil spreads over the entire pan. Mold the salmon mixture with your hands into salmon patties. There should be enough for two large burgers or four medium sized ones. Place these directly on the sautee pan.
8. Let the patties cook for about 5 minutes and then flip and cook for another 5 minutes.
9. While the patties are cooking (don’t forget to flip!) mix in the avocado dressing with the zucchini pasta and toss thoroughly to cover all of the pasta.
10. Once the corn is done, hold the ear over the pasta and shave the kernels off the cob with a knife. Mix the pasta altogether.
11. Place the pasta in the dishes and add a few tortilla strips on top. Then, add a salmon burger (or two!) to each plate.
Enjoy…
vegetables and vampires 