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Salmon Burgers With Corn Salad

Salmon Burgers With Corn Salad
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Serves 4| Hands-On Time: | Total Time:



  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).
By June, 2009

Nutritional Information

  • Per Serving
  • Calories 345Calories From Fat 111
  • Protein 36g
  • Carbohydrate 22g
  • Sugar 3g
  • Fiber 1g
  • Fat 12g
  • Sat Fat 3g
  • Sodium 530mg
  • Cholesterol 86mg
What does this mean? See Nutrition 101 .

Quick Tip

When shopping for salmon, pick fish that’s evenly colored and doesn’t smell fishy; it should smell like the ocean.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.