We made these burgers for all of you out there who don’t like the fishy taste of fish. The refreshing dill, vibrant parsley, and sharp garlic and shallots mask the taste of salmon so well that many of our clients eat these burgers every single week. The eggs and mashed cauliflower give the burgers a soft, fluffy texture, which means they’re easy to eat. Plus, this recipe is a great way to get more wild-caught salmon into your diet.
Dill Salmon Burgers With Dairy-Free Tzatziki
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 burgers
12 oz piece of fresh wild salmon or two 5.6 oz cans boneless wild salmon
½ tsp sea salt
Pinch of pepper
1½ cups cauliflower florets
2 cloves garlic, minced
1 shallot, finely diced
½ cup blanched almond flour
3 Tbsp fresh dill, finely chopped
2 Tbsp fresh parsley, finely chopped
1 tsp whole-grain mustard
1 cup cucumber
1 garlic clove, minced
1 cup plain, unsweetened coconut yogurt
¼ cup fresh dill, finely chopped
1 Tbsp lemon juice
¼ tsp sea salt
Read More: 15 Delicious Ways to Use Canned Salmon
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. If you’re using fresh wild salmon, place the fillet on a baking sheet skin side down and sprinkle it with the salt and pepper. Bake in the oven for 15 minutes. Once the salmon is baked, set it aside to cool, and then carefully remove the skin. Keep the oven on. If you’re using canned salmon, drain the liquid from the cans.
3. While the salmon is baking, put the cauliflower florets in a small pot with ¼ cup of water. Bring to a boil, cover the pot, and simmer for 7–10 minutes, or until the cauliflower is soft and cooked through. Most of the water should be gone by this point; if it is not, drain the excess water using a colander. Then blend the cooked cauliflower in a food processor until it is creamy. If there is just a bit of water left in the pot, you can add it to the food processor with the cauliflower.
4. Crumble the cooked or canned salmon into the food processor, along with the remaining ingredients, except for the Coconut Tzatziki, and pulse to combine. If you don’t have a food processor, place all the ingredients together in a bowl and mix by hand.
5. Measure out ¼ cup of the salmon mixture. Shape it into a burger patty, and then place it on the baking sheet. Repeat with the rest of the mixture.
6. Bake the burgers for 20–25 minutes, then carefully flip them over and bake for another 10 minutes. The burgers should be firm to the touch and lightly browned on top when they are ready.
7. While the burgers are in the oven, make the Coconut Tzatziki.
8. Serve burgers with a hearty dollop of tzatziki sauce. Have them in a salad or in a collard or whole-grain wrap, or eat them on their own. Keep leftover burgers in the fridge for up to 3 days or freeze for 3–4 months.
Nutrition Note: Salmon, especially wild caught, is one of the best types of fish to eat because it contains coenzyme Q10, an antioxidant that reduces inflammation—and reducing inflammation is linked with slowing cancer growth. Salmon also contains vitamin D and selenium, both important nutrients for antioxidant action to protect your cells from cancer.
Read More: 58 Fantastic Ways to Cook Salmon Fillets
1. Grate the cucumber with a hand grater or in a food processor using the grater attachment.
2. In a medium-sized bowl, combine the grated cucumber with all the other ingredients.
3. Keep chilled in the refrigerator until ready to use or serve. This tzatziki will keep in an airtight container in the fridge for up to 4 days.
Nutrition Note: Make sure to buy yogurt that is made of coconut milk (not dairy yogurt with a coconut flavor). Alternatively, you can use another type of dairy- free yogurt, such as almond milk yogurt. Just make sure you get an unsweetened, plain variety.
Excerpted from The Living Kitchen by Tamara Green & Sarah Grossman. Copyright © 2019 Tamara Green & Sarah Grossman. Photography by Daniel Alexander. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.