Light Open-Faced Salmon Burgers (from Quinoa 365 cookbook) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Patties: 2/3 cup water
1/3 cup quinoa
One 213 ml can wild Pacific salmon (drained, larger bones
removed)
1/2 cup sliced green onion
2 large eggs
1 tbsp. fresh dill or 1 tsp dried dill
1/2 tsp minced fresh garlic
Pinch ground black pepper
Burgers: 1/3 cup light cream cheese softened
1 tsp grated lime zest
1 tsp lime juice
3 whole wheat English muffins
1/2 cup spinach leaves
6 slices tomato
6 large slices Gouda cheese
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Directions: |
Directions:Bring water and quinoa to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow to cool.
Preheat the oven to 400ºF. Combine the salmon, quinoa, green onion, eggs dill, garlic and pepper in a medium bowl and mix well. Divide into 6 even portions and form into patties.
Grease a baking sheet with oil (or line with parchment paper). Arrange the salmon patties so they are evenly spaced on the baking sheet. Bake for 7 minutes and remove from the oven. Flip the patties over and bake for another 7 minutes.
Combine the cream cheese with the lime zest and juice in a small bowl. Mix well and set aside.
Toast the English muffins and spread with the cream cheese mixture. Place a few spinach leaves and a tomato slice on each. Top each with a hot salmon patty and a slice of cheese. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes |
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