Salmon Burgers With Corn Salad

Salmon Burgers With Corn Salad
 Christopher Baker
Jazz up dinnertime with juicy salmon burgers instead of beef; serve with a fresh corn salad with crunchy toasted walnuts and crumbled Feta.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

1
cup
walnut pieces
4
cups
fresh corn kernels (from 4 ears), raw or cooked
1/2
cup
crumbled Feta (2 ounces)
2
jalapeños, seeded and thinly sliced
2
tablespoons
olive oil, plus more for the grill
2
tablespoons
fresh lime juice
kosher salt and black pepper
1 1/4
pounds
skinless salmon fillet, cut into 1-inch pieces
4
scallions, thinly sliced
4
rolls
avocado slices and cilantro sprigs for serving (optional)

Directions

  1. Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  2. In a large bowl, combine the corn, Feta, jalapeños, oil, lime juice, walnuts, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. In a food processor, pulse the salmon 3 or 4 times, until coarsely chopped but still somewhat chunky.
  4. Add the scallions, ½ teaspoon salt, and ¼ teaspoon pepper and pulse just to combine. Form the mixture into ¾-inch-thick patties.
  5. Heat grill to medium-high. Oil the grate. Grill the patties, turning once, until opaque throughout, 2 to 4 minutes per side.
  6. Serve on the rolls, topped with the avocado and cilantro (if desired).
Kate Merker
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 111
  • Protein 36 g
  • Carbohydrate 22 g
  • Sugar 3 g
  • Fiber 1 g
  • Fat 12 g
  • Sat Fat 3 g
  • Sodium 530 mg
  • Cholesterol 86 mg
What does this mean? See Nutrition 101.