Salmon Quinoa Burger Salad
Healthy, light, and flavor-packed 😍 Makes going pescatarian super easy!
16 oz wild salmon fillet, skin removed
Kosher salt and freshly ground black pepper, to taste
2 ½ tbsp champagne vinegar
salt and pepper, to taste
10 loose cups baby arugula
1 ½ cups of cherry/grape tomato halves
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 ½ 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 tomatoes; divide on four plates. Top each salad with a salmon burger. Enjoy!
Calories: 277, Fat: 13 g, Carb: 17 g, Fiber: 2 g, Protein: 23 g, Sugar: 5 g
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