Does a healthy and quick (under 30 minutes) dinner, made primarily from what I had on hand in my pantry sound good? + That’s what this dinner was, and it was a change of pace, tasty, and approved by both husband and 5 year old as good eats. I’ve made similar patties using canned tuna, previously, so if you don’t have canned salmon on hand, try this with tuna instead…
Mini Salmon Burgers over Spinach Salad
Serves 3 (2 Patties each, plus one extra) but can easily be increased to serve more. This is one of those “everything is approximate” type recipes, like making tuna salad, so don’t stress over exact amounts, and feel free to adjust to your taste.
- 2 6 oz cans Salmon – Pink, boneless and skinless
- 1 egg, beaten
- ~1 teas horseradish
- dash lemon juice
- ~1/2 teas dill
- ~1 1/2 teas dill relish
- ~1 1/2 teas sweet relish
- ~1 T dijon mustard
- ~2-3 T mayonaise
- 1/2 to 2/3 cup bread crumbs
- Salt and Pepper
Combine all ingredients to mayo in a large bowl. stir well to combine.
Sprinkle liberally with salt and pepper. Add 1/2 c breadcrumbs and stir well. If consistency is still too wet to form into a patty, add additional breadcrumbs.
Sprinkle plate with additional breadcrumbs to minimize sticking.
Form in to small patties (~ 7). Place on to the plate to rest while you prepare salad.
Drizzle olive oil in a large non-stick skillet, medium heat.
When hot, add your patties. Cook ~ 3-4 minutes per side or until browned on the outside and hot on the inside.
Serve warm on top of salad. (Or on the side of the salad for picky children)
- ~ 4-6 cups Spinach leaves, stems removed (enough salad for your number of people)
- ~1/2 c chick peas
- 1 small onion, sliced
- ~1/2 c shredded mozzarella cheese
Toss with dressing (I recommend a warm bacon vinaigrette), spoon onto plate, and top with salmon patties.
[originally published sept 2010]-