Marica Love

Healthy, light, and flavor-packed 😍 Makes going pescatarian super easy!

Ingredients:

16 oz wild salmon fillet, skin removed

1 tsp olive oil

1/3 cup diced shallots

1 cup kale, chopped

Kosher salt and freshly ground black pepper, to taste

¾ cup cooked quinoa

2 tbsp Dijon mustard

½ tsp Old Bay

1 large egg, beaten

For the salad:

2 ½ tbsp olive oil

2 ½ tbsp champagne vinegar

2 tbsp minced shallots

1 1/ 4 tsp dijon mustard

salt and pepper, to taste

10 loose cups baby arugula

1 ½ cups of cherry/grape tomato halves

Directions: In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper. Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.  With a knife finely chop the remaining salmon, transfer to a large work bowl. Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes. Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about ½ cup each. Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.Toss the dressing with the arugula and tomatoes; divide on four plates. Top each salad with a salmon burger. Enjoy!

Nutritional Info: