Salmon Burgers
with oregano roasted potatoes and pickles

Name: Salmon Burgers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Salmon; 2 Tbsp Parsley, chopped; 2 Tbsp Capers, chopped; 1/2 cup Panko breadcrumbs; 1 Eggs; 2 tsp Dijon mustard; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 Tomatoes, large, sliced; 2 leaves Romaine lettuce; 1 Tbsp Cooking oil; 4 Buns; 4 Pickles; 1 1/2 lbs New or red potatoes, quartered; 1/2 tsp Dried oregano; 1 1/2 Tbsp Cooking oil; to taste Salt and pepper; 1/2 cup Mayonnaise ((sub with Greek yogurt if you prefer. You may need to thin it out with some milk unless you like it thick and creamy!)); 2 Tbsp Capers, chopped; 1 Tbsp Lemon juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These salmon burgers are a tasty way to get your omega-3's! With refreshing lettuce, tomatoes, and pickles, this is the perfect pairing.
Smarts: Double, cook off patties, and freeze half for future dinners.

Ingredients

Metric

Servings:

Salmon Burgers:

Salmon - 1 lb
Parsley - 2 Tbsp , chopped
Capers - 2 Tbsp , chopped
Panko breadcrumbs - 1/2 cup
Eggs - 1
Dijon mustard - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Tomatoes, large - 1 , sliced
Romaine lettuce - 2 leaves
Cooking oil - 1 Tbsp
Buns - 4
Pickles - 4

Roasted Oregano Potatoes:

New or red potatoes - 1 1/2 lbs , quartered
Dried oregano - 1/2 tsp
Cooking oil - 1 1/2 Tbsp
Salt and pepper - to taste

Tartar Sauce:

Mayonnaise - 1/2 cup ((sub with Greek yogurt if you prefer. You may need to thin it out with some milk unless you like it thick and creamy!))
Capers - 2 Tbsp , chopped
Lemon juice - 1 Tbsp

Prep

Potatoes - Quarter. Skip to ‘Make’ step #1 before returning to prep.
Salmon - Rinse and dry. Use a knife to chop up the salmon meat.
Parsley / Capers (for burgers and sauce) - Prep as directed. (Can be done up to 3 days ahead)
Make patties - Combine salmon, panko, egg, parsley, capers, Dijon, salt, and pepper in a bowl. Form into 3/4” / 2 cm thick patties (1 patty / serving). (Can be done up to 1 day ahead)
Make tartar sauce - Combine mayo (or sub plain yogurt), capers, and lemon juice. (Can be done up to 3 days ahead)
Tomatoes / Romaine - Prep for burger toppings.

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Make

Heat oven to 500F / 260C degrees. Spread potatoes out into one even layer on a sheet pan. Cover tightly with foil and ‘steam’ for 10 minutes.
While potatoes steam, heat a non-stick pan or skillet over medium-high heat. Add cooking oil and then patties to heated oil. Sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan with a lid or foil, and cook for another 2 minutes.
After potatoes have steamed for ~10 minutes, remove foil and toss potatoes with oregano and cooking oil. Return to oven and roast for another 10 to 12 minutes, until golden and crispy on the outside. Salt and pepper right out of the oven.
Toast buns according to package instructions.
Assemble burgers by layering patties, tartar sauce, tomatoes, and romaine. Enjoy with pickles and herb roasted potatoes!
Get started on your slow cooker adobo chicken if making tomorrow night's dinner!

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