Salmon Burgers {Meal Plan}

Salmon + Quinoa Burgers are the perfect whole meal #unprocessed #glutenfree #dairyfree |@Susan Salzman | www.theurbanbaker.com

Challenging myself to leave behind dairy, grains, sugar, and a host of other food choices (read here) has forced me eat way more protein and fiber (fruits and veggies). Two weeks into it and I can honestly say I have so much more energy than when I started. I am a HUGE napper and my naptime is around 3:00 p.m. With three kids arriving home from school, not the most ideal time of day. Between the eating and the daily exercise, I no longer need a nap, I have lost 3.5 pounds, and I have increased my jump roping reps by about 40{27efe1ccc16afc6105236eb327c94109df2303d90755d07506af9f0011bd0280}. Craving sugar is a thing of the past and my “to-do” list is seemingly shorter. Having done many cleanses and fasts in the past, being conscious of what your body is telling you is really where it’s at.

Although quinoa is not officially paleo, it is an acceptable food on this challenge. These days, quinoa can always be found in the fridge. Hot cereal (sans the oats) is a delicious breakfast choice, these tomatoes are my newest addiction, and a triple batch of meatballs (omitting the cheese) are packed safely away in my freezer.

Tonight’s dinner consists of taking leftovers and creating a whole new meal. Some leftover salmon and quinoa (no, not the same batch of quinoa from two weeks ago) made the perfect whole meal. Wrapped in lettuce with a dollop of white bean dip and some pineapple on the side, I was one happy gal.

 

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Salmon + Quinoa Burgers


Ingredients

leftover salmon (I had about 6 ounces)
olive oil
4 tablespoons unsalted butter
1 small-diced red onion
3 stalks celery, small-diced
1/2 red bell pepper, small-diced
1/2 orange bell pepper, small-diced
3 tablespoons italian parsley, minced
1 tablespoon capers, drained
several spashes hot sauce (I use Franks)
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Celtic sea salt
1/4 teaspoon fresh ground pepper
1 cup quinoa, cooked
1 1/2 tablespoons Dijon mustard
2 extra-large eggs, lightly beaten
1 egg yolk

Instructions

• this is how I made my salmon: preheat oven to 400*. cover a 1/4 sheet pan with heavy duty foil. place salmon(about 2 pounds), skin side down and rub olive oil over the fish. sprinkle with Celtic sea salt and fresh ground pepper. roast for about 20-25 minutes. let rest for 5 minutes before serving.
• using a cast iron skillet, saute onion, celery, red and orange peppers, parsley, and capers with 2 tablespoons both butter and olive oil over medium heat. cook for 15 – 20 minutes or until translucent and soft. remove from heat and add the hot sauce, Worcestershire sauce, salt, and pepper. cool.
• in a large bowl whisk the eggs and 1 yolk. add the dijon, quinoa, and salmon (break the salmon apart before adding to the egg mixture). add the vegetables and mix well. taste for seasonings and add more salt if needed.
• clean out the skillet used for the vegetables. melt remaining 2 tablespoons of butter and olive oil over medium heat. using a 1/4 cup ice cream scooper, scoop salmon mixture into the palm of your hand and flatten into patties. place in hot skillet. saute for 3 to 4 minutes on each side, until browned. drain on paper towels. serve hot.

The Urban Baker / SusanSalzman.com

 

My family will be fed very, very well this week:

Sunday 1/26/14:
Salmon Quinoa Burgers
White Bean Dip (this has become a refridgerator staple)
Pineapple + Berries

Monday 1/27/14:
Spaghetti squash w/turkey quinoa meatballs + maraina
Chocolate Almond Date Nut Truffles

Tuesday 1/28/14:
Beef Goulash ( I have been making this recipe for a 100 years – so good and so easy!)
Roast-Mashed Sweet Potatoes
Sauteed Zucchini and Onions ( a little olive oil, Celtic sea salt, fresh ground pepper, cook slow until translucent and soft – about 25 minutes)

Wednesday 1/29/14:
Happy Birthday to Me! We’re going out!

Thursday 1/30/14:
Asian Chicken Patties (never got to them last week, recipe to follow)
Rice Noodles
Sliced cucumbers with rice wine vinegar and sesame seeds

Friday 1/31/14:
Sweet Potato + Broccolini Fritata
Roasted Tomato Salsa
Strawberries + Chocolate Sauce

Check out these great Paleo sites:
Slim Palate
Deliciously Organic
Gourmande in the Kitchen
Nom Nom Paleo

Showing 3 comments
  • Lynda
    Reply

    Thank you for your post, I will try this. My husband doesn’t care for salmon, but loves salmon cakes. I love salmon, but not salmon cakes!

    Be sure you don’t have diabetes. I have had trouble with afternoon sleepiness for years. They realized I have Diabetes 2. Whenever I feel sleepy in the afternoon and I test my glucose, I have low blood sugar.

  • Reply

    That’s awesome, I’m really happy to hear that it’s been such a success for you!

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  • […] 3/29/14: Salmon + Quinoa Burgers (using up leftover Salmon from a previous meal) Creamy Feta Dip Chopped Vegetable Salad (asparagus, […]

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