Alright, now we're talking.....an Elimination Diet comfort food recipe, complete with parsnip fries and all! These quinoa-salmon burgers are so easy and quick to prepare that you might want to make a double batch and freeze a few for later. Whether you are following the Elimination Diet or not I bet you'll really enjoy this recipe. My toddler boys just love these burgers. I think they ate about three of them today! I served them with a raw Super Green Salad, Oven-Roasted Parsnip Fries and Soothing Tummy Tea. True comfort food in my book!
If you are vegan, then check out my Sunny Sunflower Burger recipe in our cookbook. This recipe is a perfect Phase 1 food!
Using part quinoa in this recipe keeps the cost per burger reasonable and also boosts the fiber, which is key while following the elimination diet. For more info about adding salmon into the Elimination Diet you can read my Grated Beet and Carrot Salad post.
Quinoa-Salmon Burgers
I have found that using wild King salmon instead of, say, sockeye is easiest for removing the bones. The bones are larger and there seems to be less of them in the King. Use your hands or tweezers to pull the bones out. If you don't want to bother removing the skin, have it done when you purchase the fish. It is so much easier this way!!! Once you have the patties formed you can refrigerate them in between pieces of waxed paper (only for a few days) or freeze them the same way. I think there are a number of flavor variations you could go with here. Try fresh dill and parsley in place of the cilantro. For those of you not on the E-diet, try adding about 1/2 teaspoon chipotle chili powder and use lime zest in place of the lemon zest.
yield: 6 patties
prep time: 15 minutes
If you haven't already noticed, I added a "Printer-Friendly" function to the blog. After you click on it you can decide which parts of my post you would like to save. You can delete as much as you would like, including some of the white spaces in between. It is so simple to use. Hope you enjoy! Look for the little green button at the bottom of each blog post.
3 to 4 green onions, ends trimmed
1 large handful fresh cilantro
1 to 2 teaspoons lemon zest (optional)
1 teaspoon Herbamare
freshly ground black pepper
1 to 1 1/2 pounds wild salmon, skinned and deboned
1 cup cooked quinoa
Using a food processor fitted with the "s" blade process the green onions, cilantro, lemon zest, Herbamare, and black pepper until it is finely minced.
Add the salmon and quinoa and process again until desired consistency. I like to have a few little chunks of salmon still left. You might want to pulse it until you get the consistency you want.
Form into patties and place onto a plate. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of olive oil and place a few patties in the skillet. I cook only three at a time in a 10-inch skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little. Source: www.NourishingMeals.com
If you haven't already noticed, I added a "Printer-Friendly" function to the blog. After you click on it you can decide which parts of my post you would like to save. You can delete as much as you would like, including some of the white spaces in between. It is so simple to use. Hope you enjoy! Look for the little green button at the bottom of each blog post. More salmon recipes:
20 comments:
Yum! Looks delish - can't wait to make them!
Those look amazing. I might have to used canned salmon...but I'll see if they have any non-farmraised stuff here in Oz.
Thanks!
I'm thinking I'll used canned salmon as well (I'm in NC - no local fresh salmon here). Trader Joe's actually has a wild Alaskan canned salmon. Any idea how many cups of salmon 1 1/2 pounds turns out to be?
This would be a great idea for when we have guests over!
p.s. I'm on day 4 and I'm feeling pretty great! I had more energy yesterday than I've had in months!
You know how I love salmon ... these would be fabulous!! And, I'm very intrigued by those parsnip fries. They look like regular fries. Oh, I want to make this meal!
Thanks, Ali!
Shirley
These look so tasty! I just posted a recipe for salmon-potato cakes on my blog that sound similar to these. The idea of using quinoa in them is a great one. Thanks!
I am curious about using canned salmon-fresh fish is not available in my area. I would also like to know how to make the parsnip fries. They look delicious!
Hi all....thanks for the feedback and comments. As far as using canned salmon, well, I am not quite sure if it would work. I initially tried this recipe using leftover cooked salmon and the burgers were really crumbly and just didn't taste right. Raw salmon creates a completely different texture and taste. If you use canned salmon you might want to add an egg or two if this is possible with your diet.
I have also made these with ground turkey (into Italian Turkey Meatballs) if you want to give that a try.
If anyone tried this with canned salmon please leave a comment and let us all know! Thanks! -Ali :)
Oh, and as far as the parsnip fries - use about 4 to 5 large parsnips, peeled. Then cut into fries, toss in olive oil, sea salt, and black pepper. Roast @ 375 on a large cookie sheet (don't crowd them) until done. I never time them, though I think about 15 to 20 minutes seems right.
Enjoy! :)
Ali!
I saw your link on Facebook about Print Friendly but could not figure out how to add it to my blog!
Did you do it just like they said to by inserting it in your template? I couldn't find the exact code they suggested adding it after anywhere, but i really wanted the button. Maybe I'll call them and ask for technical support.
Great recipe! Can't wait to try!!!
Thanks!!!
Erin -Yes I did just exactly like they said here: http://www.printfriendly.com/button
I just copied the code and pasted it into the layout of the blog. I have never done anything like this before so I was surprised that it worked! I did need to scroll down a bit and scan that HTML code like crazy to find the part to paste it into. It only took a few minutes though.
Good luck! -Ali :)
This looks fantastic - Yum! I love salmon, and might even like burgers in this form =D.
Love the print option! Thank you!
Ali, these were delicious! Thank you for another awesome recipe. We made them tonight with the parsley and dill as you suggested. Here's a picture on my blog: Eagle Loft Kitchen
I also have to thank you for introducing me to kale. I don't know why I had an aversion to trying it, but you use it in many recipes in your book so I had to give it a go. It is quite good! It made a nice side dish for the salmon burgers.
Hi Ali,
I don't have a food processor, would a blender work? (I know, we need to get one, but no space to keep it!) We have an immersion blender too, would that work? This recipe sounds really good, I can't wait to try it, I like the idea of using turkey too.
This meal was soooo tasty. Parsnip fries are just the best! Who knew? (I certainly didn't know parsnips would make good fries!)
The salmon/quinoa mix was a little ploppy (!) and did not form into burgers, but they cooked nicely even without being well formed into patties in advance. I used the parsley/dill because that's what we had growing in our yard.
D. is being hesitant about trying new foods these days, so it was great that she took one bite and then another. If it really is unappealing to her, she'll stop after one bite, but a second bite means I can serve it again and probably have good luck!
I am kind of intrigued by the Italian turkey meatball idea! Is it a turkey/quinoa mix with some italian herbs tossed in?
Thanks for posting this, Ali! I can't wait to add salmon back in so that I can try them. Also, LOVED the sunflower seed burgers from the book; made them today, and they totally hit the spot! :)
Katie
P.S. Is honey ok on the elimination diet? What about "evaporated cane juice" in things? Thanks.
This burger recipe is amazing! I made it for my family yesterday (a Friday Fish 'n Chips tradition) and it was a hit. I used just under 1.5 lbs of salmon and the recipe made six nice sized burgers.
Although I am not following the elimination diet I have been having fun following everyone along. Hence, we made regular old russet oven fries instead of the parsnip fries!
I've really been enjoying the recipes in your cookbook as well! That foccacia bread is incredible.
Rachel
I just wanted to let everyone know that you can use a mini-chopper (mine is black and decker, ~ $8 at your local walmart) or other mini-food processor CAN work for a lot of food processor recipes, if you're willing to put in the effort.
I'm a student, so I know it can be frustrating to contemplate the $250 price tag on a 14 cup cuisinart!
I made these (in the mini-chopper) and they were AMAZING. A huge hit at my all-vegan all-phase 1 superbowl spread. Well, the others got tamari on their sushi and ranch on their veggies, but pretty close.
I also made the cinnamon date truffles in the mini-chopper. The key is usually to be careful about how much you put in (do it in batches) and to realize the limitations of the machine - it won't pulverize just dates very well, but dates + something dry works fine.
Ali, These were great! I used canned salmon and it worked perfectly! I didn't have any chipotle powder, so I used adobo sauce (about 1 tsp), and used the lime zest instead. Wonderful! I also made a batch using canned tuna (just cause that's what was in the cabinet). They were a little dry, so I just added some lime juice from the lime I zested, and they were great! Thanks so much!
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