On Saturdays, our family likes to cook a meal that last us for two days so that we can relax on Sundays. We decided to make Salmon Burgers from our local Stop&Shop food magazine, Savory, with some LadyNOD twist. We loved every MOMent. I grew up in Cote D’Ivoire with my family in the kitchen or together at the dinner table so our family kitchen adventures are special to me.
- 2 salmon fillets
- 1 (15oz) can canellini beans
- 1 (8oz) baby spinach
- 1 fire roasted pepper
- 1 tbsp German mustard
- LadyNOD GPS (Garlic Powder, black Pepper, Sea Salt)
- 3 tbsp olive oil
- 1/2 cup crumbled feta cheese
- 2 tbsp capers
- 1 avocado, pitted and sliced
- 1 medium red onion, sliced
- 2 medium tomatoes, sliced
- 4 whole wheat hamburgers buns
Cut the salmon into large chunks. Drain and rinse the beans. Add salmon, beans, half of the baby spinach, fire roasted pepper, mustard, 1 tbsp olive oil, Lady NOD GPS (in moderation) to the food processor and grind finely. Using wet hands, shape the mixture into 4 burgers.
Heat 1 tbsp olive oil in a frying pan and fry the salmon burgers 10 min. on medium heat, or until golden brown, turning halfway.
While the burgers cook, clean the food processor. Add 1 cup spinach, feta cheese, capers and remaining oil to the food processor and pulse to make a pesto. Add more olive oil if necessary. Season with LadyNOD GPS to your taste.
Split the buns and spread the bottom halves with the spinach pesto. Top salmon burgers with avocado, red onions, cucumber, tomato, or arugula. Top with remaining bun halves. Serve, passing the extra pesto separately.
I wanted some extra greens for lunch so I made myself a plate of arugula, salmon burger with pesto dressing. I live for those memory-making family moments and all I could say is the salmon burger was a hit. From our kitchen to yours: Bon Appetit!!