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salmon quinoa burgers
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4 from 2 votes

Quinoa and Milk Poached Salmon Burger

Simple and delicious salmon quinoa burgers make the perfect weekday dinner that's that little bit special. Enjoy as an easy salmon pattie as is, make a salmon quinoa burger salad or stuff the little patties into a burger bun and enjoy with all the fixings.
Prep Time6 mins
Cook Time10 mins
Total Time16 mins
Course: Main Dish
Cuisine: Anytime
Keyword: easy salmon patties, salmon quinoa
Servings: 12 burgers
Calories: 153kcal
Author: Whole Food Bellies

Ingredients

  • 1 cup milk
  • 1 lb fresh salmon
  • 1 1/2 cups cooked quinoa completely cooled
  • 1/4 cup plain flour
  • 2 green onion white and light green part only, sliced
  • 1/4 cup chopped fresh parsley
  • 1/3 cup mayonnaise
  • 1 1/2 tbsp Dijon mustard
  • 1 egg
  • 2 tsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1/2 tsp paprika
  • cooking oil for cooking I use avocado oil
  • salt and pepper to taste
  • lemon wedges to serve

Instructions

  • In a small saucepan with a lid, bring the milk to a boil. Remove from the heat, pop the salmon into the milk and put the lid on. Leave for about 3-4 minutes before removing the salmon and flaking it with a fork and setting aside to cool (if you have a thicker cut, you may need to turn the filet over halfway through). Throw the milk away.
  • Once the salmon has cooled be sure to pour away any extra liquid that has gathered in the bowl as the salmon cooled.
  • In a large bowl, combine the cooked quinoa, plain flour, green onion, parsley, mayonnaise, mustard, egg, lemon juice, lemon zest and paprika. Stir to combine. Once cooled, add in the flaked salmon and season with salt and pepper to taste.Give it a mix until everything is combined
  • Heat a little oil in a medium sized pan. Once hot, add heaped tablespoons full of the salmon mixture to the pan and cook for about 4 minutes on each side
  • Once cooked, remove from the pan and serve with squeeze of lemon

Notes

Drain the salmon: Make sure you remove the moisture from the salmon or the mixture will be too wet and you may find it crumbles.
Poaching the salmon: Once the salmon is poached, take it out of the milk and flake it into nice chunks. If the salmon isn't cooked enough when you remove the lid, just pop the lid back on and pop the saucepan with the milk and salmon still in it onto the stove-top on medium heat for 1-2 minutes, then try again.
Reduce carbs/ make it gluten-free: To make this lower in carbs or gluten free simply replace the plain flour with almond flour.

Nutrition

Calories: 153kcal | Carbohydrates: 8g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 90mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg