Given its high omega-3 content, I always recommend putting on the menu fatty fish at least twice a week. These easy salmon burgers offer a fun variation to plain salmon steaks and usually score pretty well with kids.
They come together in just minutes and taste amazing topped with a simple guacamole and served with a green salad or raw veggies.
In fact, they pair well with any vegetables so feel free to use whatever you have in the fridge.
Tip: I usually make big batches of these on a calmer night and freeze them for those more hectic evenings. Just make sure to pull them out of the freezer in the morning.
Wild versus farmed salmon
Always opt for wild fish or organic salmon, which are in many ways superior to their conventionally farmed counterparts. Farmed salmon are mostly raised on pesticides and antibiotics and are given synthetic astaxanthin to give them a deep pink colour. Without this little trick, the flesh of farmed salmon would look much more like that of halibut. While synthetic astaxanthin has not yet been proven to be harmful, I’d rather feed my tribe a happy fish that got its pink colour from eating carotene-loaded pink krill in the ocean.
- 500 g (16 oz.) wild or organic salmon (see note above)
- 10 tbsp. oatmeal
- 4 spring onions, roughly cut
- 1 tbsp. mayonnaise (make your own or buy the most natural brand you can find)
- 1 tbsp. mustard
- ½ cup cilantro leaves, chopped
- 1 tbsp. coconut oil for baking. You can also use butter, ghee, or olive oil
- Salt & pepper
- Cut the salmon into pieces and reserve 1/3 in a separate bowl
- Blend the remaining salmon and all other ingredients in a food processor
- Transfer to the bowl with the rest of the salmon and mix using your hands or a spoon
- Season with extra salt or pepper to taste
- Divide the mixture into 4 equal portions and using wet hands shape into burgers. Put the mixture in the fridge for a few minutes to set
- Heat the coconut oil in a frying pan and fry the burgers for 3 minutes on each side
- Meanwhile cut some raw veggies and make a fresh salad with whatever leftovers you have