I’m always looking for more ways to incorporate fish into my diet. These days, our diet is saturated with fats, large amounts of sugar and even more sodium. But salmon is one super food often overlooked. Packed with essential nutrients such as vitamins B12 and B3, over 80% of your daily intake of omega-3 fatty acids, salmon is one of the best additions one can make to a diet if looking to shed stored fat and gain lean muscle.
This dish is a tasty and fun way to incorporate all of those benefits into one amazingly flavored dish.
- 2 Cloves Garlic, minced
- 2 Ears of Corn
- 2 burger Buns (wheat or potato are better than white)
- 2 Tablespoons Butter (softened, if refrigerated)
- 1 10-Ounce Skinless Salmon Fillet
- 1 Bunch Basil
- 1 Large Tomato
- 1 Lemon, quartered and seedless
- 1 Shallot, minced
- 2 Tablespoons Fat-free Mayonnaise
- ¼ Cup Panko Breadcrumbs
- ½ Ounce Watercress (can be replaced with arugula)
- Extra Virgin Olive Oil
- Salt and pepper (feel free to substitute regular salt with seasoning salt)
Note: Always wash and dry fresh produce.
How to Make
- Heat a large pot of salted on high and bring to boiling. Prepare the produce: smash the garlic with the flat side of a knife until it resembles paste. Slice the tomato, pick the basil leaves off the stems (discarding the stems) and finely chop the salmon filet.
- Remove and discard the husks and silks of the corn and place the corn in the pot of boiling water. Cook 10 minutes, or until tender. Set aside when done in a warm place.
- Make some basil butter in a small bowl by combining the softened butter, half the basil (roughly chopping the leaves just before adding) and a pinch of shallot. Mix together and season with salt and pepper to taste.
- In another small bowl, make some aioli by combining the mayonnaise, the juice of 1 lemon wedge, half the garlic paste and a 1/8 tsp of olive oil. Stir to combine and season with salt and pepper to taste. Set the basil butter and aioli aside as you continue cooking.
- In a medium bowl, combine the chopped salmon, panko breadcrumbs and the remaining garlic paste, shallot and basil (roughly chopping the leaves just before adding); season with salt and pepper. Gently toss to mix. Form the mixture into 2 equal-sized patties.
- In a large nonstick pan, heat 2 teaspoons of olive oil on medium until hot. Add the salmon patties and cook 4 to 5 minutes per side, or until golden and cooked through. Transfer the cooked burgers to a paper towel-lined plate.
- In a small bowl, toss the watercress with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper to taste.
- Toast the burger buns then spread a thin layer of the aioli onto the insides of each bun. Place a salmon patty and 1 to 2 tomato slices onto the bottoms of the buns; season the tomatoes with salt and pepper. Top the tomatoes with the dressed watercress and the tops of the buns.
- Spread the basil butter onto the cooked corn and serve on the side. Garnish with the remaining lemon wedges.
This recipe makes 2 burgers at approximately 560 calories per burger. Bon appetit!