My original inspiration for this recipe was the traditional baked salmon with lemon and dill. The goal was to infuse those flavors into a greek-style fish patty that could be enjoyed as a burger or just as deliciously by itself. The hardest part of this recipe? Taking my beautiful filet of salmon and ripping the skin off and putting it in the blender :( I mean it is just so dang gorgeous, it pained me having to do so. Actually never mind, the hardest part was waiting to eat my burger until AFTER taking the pictures for this post. Note to self: next time eat a burger first, THEN take pictures.
These can be grilled, baked, or pan fried. However, after trying all three methods I have to say grilling them was fair superior in taste and texture! And seriously the mouthwatering smell of these baby cakes cooking...just wow.
We're big avocado-guac fans, but for these I was looking for something slightly different. So instead, I fused avocados with a homemade cucumber dill greek yogurt sauce that I've made in the past. Are you ready to make these yet??
Special thanks to my awesome coach for introducing me to the most delicious salmon there is from Indigo Farms Seafood (Jordan says thanks too :) and letting me use his grill to cook these guys up. Helllooooo beautiful grill lines, helloooo yummy fuel to keep me healthy and training hard. I'm thinking it would be advantageous to stock up the freezer with these for when Ironman training picks up (which is like, NOW).
About this recipe:
Salmon provides an excellent source of protein and omega-3 fatty acids, while use of flax-egg as a binding agent further boosts omega-3 content. Use of whole wheat or oat flour serves to provide a nice texture whole adding fiber. In the sauce, the avocado provides a quality source of more healthy fats while the greek yogurt further boosts the overall protein content on this meal. Pair with a whole wheat bun or sandwich thin for additional protein, carbs and fiber, or for a lighter meal, try wrapping in a lightly blanched collard green leaf with extra dijon mustard (surprisingly yummy!)
Whether you're looking to fuel your next workout or your next cookout, consider these salmon burgers as a flavorful alternative to sneak a little extra omega-3 rich fish into your diet!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
Another year has flown by, which means it's time to sit back and reflect on the past season. It has been a season of challenge in many regards, and most definitely not the season I had hoped or planned for. Thinking back to my coaching meeting in January, coach Jim and I had discussed taking things to the next level and I set some pretty high goals for myself. That remained the plan through June, until I through a complete 180 by dropping Chattanooga and deciding to focus on my health. I can vividly remember that day, sitting next to the pool after a short workout when coach asked if Chattanooga was still in the cards. I don't remember whether or not I actually responded, but I do remember the emptiness and defeat I felt in that moment knowing in my heart that the answer was no. I consider myself a "fighter"... being Italian makes me stubborn to the core and I am very loyal to the commitments that I make. However, in that moment God was calling me to let go of my own personal plans and trust in Him instead. As humbling and difficult as it was to walk away from Ironman training this past season, I'm incredibly glad that I did.Hearty Miso Soup
My Motto for 2018
2017 End of Season Wrap Up
Training Updates: 3rd Quarter 2017
Asian-Inspired Fish & Veggie Platter (The Recipe Redux)
Peace is always beautiful
Tart Cherry & Orange Sports Drink
Crew Report: Tahoe Rim 100
Dark Chocolate Peanut Butter Ice Cream
Stress Buster Trail Mix
Proud Athlete Of
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