Salmon Burgers With Corn Salad

salmon-burger
Photo by  Christopher Baker
Salmon Burgers With Corn Salad 3.3 32 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 345 calories
    • Calories 111 calories from fat
    • Fat 12 g
    • Sat Fat 3 g
    • Cholesterol 86 mg
    • Sodium 530 mg
    • Protein 36 g
    • Carbohydrate 22 g
    • Sugar 3 g
    • Fiber 1 g

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.In a large bowl, combine the corn, Feta, jalapeños, oil, lime juice, walnuts, ½ teaspoon salt, and ¼ teaspoon pepper.In a food processor, pulse the salmon 3 or 4 times, until coarsely chopped but still somewhat chunky.Add the scallions, ½ teaspoon salt, and ¼ teaspoon pepper and pulse just to combine. Form the mixture into ¾-inch-thick patties.Heat grill to medium-high. Oil the grate. Grill the patties, turning once, until opaque throughout, 2 to 4 minutes per side.Serve on the rolls, topped with the avocado and cilantro (if desired).

Ingredients

  1. Check 1 cup walnut pieces
  2. Check 4 cups fresh corn kernels (from 4 ears), raw or cooked
  3. Check 1/2 cup crumbled Feta (2 ounces)
  4. Check 2 jalapeños, seeded and thinly sliced
  5. Check 2 tablespoons olive oil, plus more for the grill
  6. Check 2 tablespoons fresh lime juice
  7. Check kosher salt and black pepper
  8. Check 1 1/4 pounds skinless salmon fillet, cut into 1-inch pieces
  9. Check 4 scallions, thinly sliced
  10. Check 4 rolls
  11. Check 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).

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