When it calls for a really super quick supper I can prep before I go out of the door In the morning, or even the night before, and have on the table in less than 10 minutes these are my go to favourites.
We all love Salmon in our house and it’s so good for you too. It’s a high source of protein, one of the body’s building blocks, is packed with omega 3 fatty acids as well as being full of vitamins and minerals especially Potassium, Selenium and Vitamin B12
Ingredients
SERVES 3 (MAKES SIX SMALL BURGERS)
1 1⁄2 pounds salmon, skin removed and cut into 1-inch pieces
4 shallots, thinly-sliced
1 garlic clove, minced
1 2-inch piece ginger, peeled and minced
1⁄2 teaspoon five spice powder
2 tablespoon gluten-free tamari soy suce
1⁄2 teaspoon salt
1⁄2 teaspoon toasted sesame oil •
Method
Place salmon pieces in the freezer for about 10 minutes, until very cold but not frozen. In batches, add the salmon to the bowl of a food processor and pulse until it’s well minced but before it becomes a paste. I find about 10 one-second pulses seems to do the trick.
Remove the salmon to a large bowl and blend the remaining ingredients in the food processor until very smooth, about 1 minute. Add this to the bowl with the salmon and use a fork, spatula, or your hands to thoroughly incorporate all the ingredients.
Either cook right away or cover and refrigerate for up to two days.
To cook, place a grill pan or flying pan over a medium high heat. Form the salmon mixture into 6 equal patties, and when the pan is hot but not smoking, grill the burgers for about three minutes on each side.
If you have a griddle pan, brush the burgers with a little oil and place in the pan over a medium heat for about 3 minutes per side depending on thickness of the burger.
Serve with your favourite vegetables or salad and sweet potato wedges, fries or in a gluten free bun.
