Here we are, another Monday and another protein-packed recipe feature. This week we're channeling the burger theme for the 4th of July with my all-time favorite, Salmon Burgers. You can serve these with a GF bun, regular bun, lettuce wrap, you name it - they're so versatile. I've made a couple of notes below on how to spruce them up even more, but I hope that you enjoy them!
Hit reply and let me know if you'll be making them this week!
Skinned Fresh Salmon: We are using fresh salmon, with the skin removed! You can find fresh salmon (wild-caught or king salmon are my favorites) at your local market or fish store, and bonus: you can even ask them to skin it.
Dijon Mustard: adds a subtle kick of heat and some extra spice.
Egg: binds the ingredients together so the salmon burgers can hold their shape.
Garlic: use freshly minced garlic.
Capers: the salty flavor of capers goes so well with salmon.
Lemon Juice: adds moisture and a hint of citrus tang.
Scallions: or onion. Whatever you have on hand!
Herbs/Seasonings: salt, black pepper, dried parsley, cilantro, dill, or a combination (or ¼ cup of fresh parsley or cilantro).
Base recipe nutrition breakdown:
Total Serving: 4
Total Calories: 259
Total Protein: 29g
Total Carbs: 4.42g
Total Fiber: 2.1g
Tips to increase protein:
Use Greek yogurt as a mayo substitute on the bun.
Serve with extra veggies (fiber boost)!
You can also serve on a higher-protein bread if you wish.
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