A food processor makes quick work of this hearty seafood dish.
Fish is a great source of protein post-workout and salmon is rich in Omega-3s and vitamin B. Instead of baking it, try this creative spin from chef Ashton Keefe. "Few people realize how easy it is to grind and make burgers or meatballs from salmon," she says.
½ pound salmon, skin off and cut into 1-inch cubes
¼ cup parsley leaves
1 tablespoon Dijon mustard
1 tablespoon capers
⅛ teaspoon and ¼ teaspoon salt, divided
1 tablespoon extra virgin olive oil
1 cup sugar snap peas, trimmed and cut at a roughly 45-degree angle
1 bunch chives, thinly sliced
Wedge of lemon, juiced
1. Pulse salmon, parsley, mustard, capers, and ⅛ teaspoon salt in a food processor. Divide and shape into four patties.
2. In a large nonstick skillet, heat olive oil over medium high heat. Cook salmon patties two to three minutes per side until golden brown.
3. In a bowl, toss sugar snap peas with chives, ¼ teaspoon salt, and juice from lemon wedge. Serve with salmon burgers. Optional: Add a whole grain bun or side of quinoa for a serving of carbs.
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