Mediterranean Salmon Burger with Preserved Lemon
Mediterranean salmon burgers made with wild caught salmon with bright flavors salty preserved lemon, loads of fresh herbs and warm spices
Servings: 4 salmon burgers
- 1 ¼ lb. keta salmon skin removed
- ½ preserved lemon chopped (or zest and juice of 1 whole lemon)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 3 garlic cloves roughly chopped
- 1 small shallot roughly chopped
- 1 small bunch parsley leaves
- 1 small bunch cilantro leaves
- ½ cup mint leaves
- ¾ cup panko breadcrumbs
- 1 egg
- ½ tsp. kosher salt
- Ground black pepper
- 1 tbsp. Grape seed oil
Yogurt Mint Sauce
- ½ cup Greek yogurt
- Juice of 1 lemon
- 4 sprigs of fresh mint leaves removed and chopped
- Salt and pepper to taste
- Burger buns
- Tomato slices
- Shaved Cucumber
Begin by making the mint yogurt sauce by stirring together the yogurt, lemon juice and mint in a bowl. Season with salt and pepper and taste for seasoning and chill in the refrigerator while you make the rest of the salmon burgers.
Add salmon filets to a food processor and pulse until just ground up then add to a large bowl.
In the same food processor, add the chopped preserved lemon, spices, garlic, shallot and herbs and pulse until finely chopped and add herb mixture to salmon along with breadcrumbs, egg and salt and pepper.
Mix everything until well combined, and then form into 4- 6ounce burgers.
Heat a cast iron pan over medium heat and add grape seed oil. Cook salmon burgers for 5 minutes on first side and then flip over and cook for another 3-4 minutes until outside is lightly golden brown and burger is cooked through.
Layer salmon burgers with bun, a dollop of mint yogurt sauce, tomato slices, arugula and shaved cucumber.
Serving: 6oz | Calories: 449kcal | Carbohydrates: 35g | Protein: 39g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 629mg | Potassium: 921mg | Fiber: 3g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 4.5mg | Calcium: 184mg | Iron: 4.8mg