Easy Homemade Salmon Burger
With the whole “eat heart-healthy fish twice a week” recommendation that dietitians are making (ahem, myself included), I’ve come to realize that I don’t – but really should – eat heart healthy fish twice a week. Sure I take a DHA supplement, and always order seafood when we go out to eat, but I’m still not meeting the goal. Are you?
I know seafood can be expensive, which is why we rely mostly on frozen shrimp, frozen salmon, canned salmon and sardines. But even those frozen fish are reserved for days I remember to defrost the fish ahead of time. Every so often if Funk’s family makes a Costco run, they’ll pick up a bag of frozen wild Alaskan salmon burgers for us that are the best salmon burgers out there. Few ingredients, lots of flavor and so easy to heat and eat. But, it’s nearly just as easy to whip up your own, which is exactly what I did the other night.
I came home at 7pm, legs shaking and stomach growling after a muscle-burning Pure Barre class needing dinner STAT. I preheated the oven to 400 and got mixing as fast as I could.
2 small (3.75oz) cans salmon – we happened to have one boneless/skinless and one with bones/skin on hand
½ cup whole wheat bread crumbs
Salt and pepper to taste
3-4 fresh sage leaves, ripped into small bits
In a large bowl, mix together all ingredients, using a fork to break up the salmon and eggs and mash everything until it’s well combined.
Shape the mixture into four patties, and place on a parchment paper lined baking sheet. Bake 10 minutes on each side.
I also put a bunch of frozen potato latkes on the baking sheet and baked them at the same time. It’s Hanukah, after all! One of these days (years) I’ll make latkes from scratch, but this was not the year. The frozen ones did the trick.
Within 30 minutes dinner was on the table. Homemade salmon burgers really are so easy. Unfortunately, the only thing missing from our plate was a veggie, but don’t tell the dietitians. And to be fair, we dip our latkes in applesauce, so at least we got a fruit in!