SALMON QUINOA BURGERS

Ingredients

• Shallots

  Raw

  5 ⅓ tbsp chopped or 53g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Kale

  Scotch, raw

  1 cup, chopped or 67g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Pink salmon

  Fish, raw

  10 oz or 284g

• Quinoa

  Uncooked

  ¾ cup or 128g

• Dijon mustard

  Grey poupon

  1 ¼ tsp or 6g

• Old Bay Seasoning

  Freshdirect

  ½ tsp or 2g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Arugula

  Raw

  1000g

Directions

1. In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper. Cut about a 4 oz piece off of 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; divide on four plates. Top each salad with a salmon burger.