Salmon Quinoa Burger
Executive Sous Chef Heather Sherwood
Bucknell University
Lewisburg, Pa.
Heather Sherwood, the executive sous chef for retail at Bucknell University, created this recipe for students seeking an alternative to meat during the Lenten season. Her goal was to provide the satisfaction of a burger in a healthier option. Sherwood roasted sides of salmon, pulled off the skin, then flaked the salmon and combined it with the remaining ingredients. The mixture is refrigerated overnight so it absorbs the spices and eggs and results in the best texture.
Ingredients
6 boneless salmon sides
¼ cup kosher salt
¼ cup ground black pepper
1 cup extra virgin olive oil, divided
2½ lb. fresh kale, ground or finely minced
1½ lb. red onions, peeled and ground or finely minced
3½ qt. cooked quinoa
15 eggs, beaten
¼ cup Dijon mustard
1 qt. egg whites
¼ cup Old Bay seasoning
Roasted tomatoes and parsley, for garnish
Steps
- Preheat oven to 375 F. Rub salmon sides with ¾ cup olive oil; sprinkle with salt and pepper. Place on baking sheet and roast 30 minutes or until cooked throughout. Refrigerate salmon until well-chilled.
- In large rondeau, heat remaining ¼ cup olive oil. Add kale and onion; saute until onion is translucent.
- In food processor or grinder, grind the chilled salmon. Transfer to large bowl; add quinoa, eggs, mustard, egg whites and seasoning. Mix until well-combined. Refrigerate over night.
- Portion salmon mixture with No. 6 scoop; flatten into patty. Grill to order until internal temperature reaches 145 F. To serve, garnish with roasted tomatoes and parsley.
Photo courtesy of Alaska Seafood Marketing Institute