Potato Salmon Dill Burgers

October 17th, 2011 by AndreAnna

Salmon is one of my favorite fish I think because it’s so versatile. I have made Crab-Stuffed Salmon Pinwheels with a Garlic Cream Sauce, Maple Balsamic Salmon with Pear and Pecans, Bacon-Wrapped Mini Salmon Cakes with Asparagus appetizer, and Seafood Cakes in Coconut Oil. It works with sweet flavors and it’s hearty enough to stand up as a meat in this burger.

I used a baked potato in this recipe because I needed a strong binder with a palette plain enough to let the salmon and dill flavors shine through. I know a lot of my “paleo” readers don’t eat white potatoes and though I rarely do myself, if I’m going to have a small amount of carbs I’d rather it come from a real food, rather than a cracker or chip (Actually I’d eat myself stupid if left to my own devices with chips even though I know I’m not SUPPOSED to).

I baked these on parchment paper, flipping them over halfway through to ensure equal browning. I served them with my homemade tzatziki. These were great just on a plate, but you could serve them as an actual burger in a lettuce wrap.

Recipe: Potato Salmon Dill Burgers

Ingredients

5-6 salmon fillets, cooked
1 med-lg baked potato, cooked
2 tsp dijon mustard
1/2-1 tsp. Old Bay seasoning
2 tsp. fresh dill
1 tbsp mayo
1 egg, beaten

Instructions

For ease of cooking, cut the raw fish into small cubes and cook in a saucepan with some olive oil.
Let cool, then break up with a fork in large bowl.
Bake a potato as you normally would, peel, and break up with a fork and add to fish.
Add remaining ingredients, mix thoroughly.
Form into patties and place on parchment paper.
Bake at 350 for 15 minutes, flip, then cook 15 minutes more for a total cook time of 30 minutes.