Dinner ideas? Quinoa/Salmon Burgers


  • 16 oz wild salmon fillet, skin removed

  • 1 tsp olive oil

  • 1/3 cup diced shallots

  • 1 cup kale, chopped

  • Kosher salt and freshly ground black pepper, to taste

  • 3/4 cup cooked quinoa

  • 2 tbsp Dijon mustard

  • 1/2 tsp Old Bay

  • 1 large egg, beaten

For the salad:

  • 2 1/2 tbsp olive oil

  • 2 1/2 tbsp champagne vinegar

  • 2 tbsp minced shallots

  • 1 1/ 4 tsp dijon mustard

  • salt and pepper, to taste

  • 10 loose cups baby arugula

  • 1 large pink grapefruit, peeled and diced


  1. In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.

  2. Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.

  3. With a knife finely chop the remaining salmon, transfer to a large work bowl.

  4. Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.

  5. Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.

  6. Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.

  7. Toss the dressing with the arugula and grapefruit; divide on four plates.

  8. Top each salad with a salmon burger.

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