Dill Salmon Burger with Lemon Aioli

Name: Dill Salmon Burger with Lemon Aioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: Wild Salmon Filets, Boneless Skinless; Sweet Potato; Quinoa Flour; Ground Flax; Kosher Salt; Black Pepper; Fresh Dill; Green Onions; Eggs; Dijon Mustard; Avocado Oil Mayonnaise; Garlic Clove; Lemon Juice; Chives

Recipe by Megan Horsley

Ingredients

Time

35m

Serves

This Dill Salmon burger is a great light alternative to the usual beef burger and is perfect on a bed of greens with the lemon aioli. This salmon burger is packed with flavour as well as immune-boosting, heart and menopause supportive nutrients such as beta carotene, omega 3’s and calcium.

Dinner

High Protein

Ingredients

15 oz

Wild Salmon Filets, Boneless Skinless

approximately 3 filets

1 large

Sweet Potato

peeled and cubed

1/2 cup

Quinoa Flour

2 Tbsp

Ground Flax

3/4 tsp

Kosher Salt

divided

1/2 tsp

Black Pepper

1/4 cup

Fresh Dill

finely chopped

2 Tbsp

Green Onions

sliced

Eggs

beaten

2 tsp

Dijon Mustard

1/3 cup

Avocado Oil Mayonnaise

1 small

Garlic Clove

1 Tbsp

Lemon Juice

1 tsp

Chives

chopped

Instructions

PREHEAT: oven to 375F. Drizzle the olive oil on the salmon and bake salmon filets for 15 minutes until flaky.

STEAM: the sweet potato for 7-10 minutes until soft. Drain and mash until smooth.

FLAKE: the salmon until broken up into small pieces. Add the salmon to a large bowl with the quinoa flour, ground flax, ½ tsp salt, black pepper, dill, green onions, dill, eggs and dijon. Mix well.

SCOOP: ½ cup scoops of the salmon mixture and form into 6 patties. Place them on a parchment lined baking sheet.

BAKE: the patties for 15 minutes, flip, and bake for another 15 minutes.

MIX: the avocado oil mayo, garlic, lemon, ¼ tsp of salt and chives together to make the aioli and serve with the burgers.

Substitutions: Use 3 cans of salmon instead of fresh to cut cooking time. No eggs? Mix 2 tbsps ground flax with 6 tbsps water and let it sit until it’s gelatinous. Add this mixture in place of eggs.

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Dill Salmon Burger with Lemon Aioli

Recipe by Megan Horsley

Ingredients

Time

35m

Serves

This Dill Salmon burger is a great light alternative to the usual beef burger and is perfect on a bed of greens with the lemon aioli. This salmon burger is packed with flavour as well as immune-boosting, heart and menopause supportive nutrients such as beta carotene, omega 3’s and calcium.

Dinner

High Protein

Ingredients

15 oz

Wild Salmon Filets, Boneless Skinless

approximately 3 filets

1 large

Sweet Potato

peeled and cubed

1/2 cup

Quinoa Flour

2 Tbsp

Ground Flax

3/4 tsp

Kosher Salt

divided

1/2 tsp

Black Pepper

1/4 cup

Fresh Dill

finely chopped

2 Tbsp

Green Onions

sliced

Eggs

beaten

2 tsp

Dijon Mustard

1/3 cup

Avocado Oil Mayonnaise

1 small

Garlic Clove

1 Tbsp

Lemon Juice

1 tsp

Chives

chopped

Instructions

PREHEAT: oven to 375F. Drizzle the olive oil on the salmon and bake salmon filets for 15 minutes until flaky.

STEAM: the sweet potato for 7-10 minutes until soft. Drain and mash until smooth.

FLAKE: the salmon until broken up into small pieces. Add the salmon to a large bowl with the quinoa flour, ground flax, ½ tsp salt, black pepper, dill, green onions, dill, eggs and dijon. Mix well.

SCOOP: ½ cup scoops of the salmon mixture and form into 6 patties. Place them on a parchment lined baking sheet.

BAKE: the patties for 15 minutes, flip, and bake for another 15 minutes.

MIX: the avocado oil mayo, garlic, lemon, ¼ tsp of salt and chives together to make the aioli and serve with the burgers.

Substitutions: Use 3 cans of salmon instead of fresh to cut cooking time. No eggs? Mix 2 tbsps ground flax with 6 tbsps water and let it sit until it’s gelatinous. Add this mixture in place of eggs.