Salmon Burgers
"These burgers are quick and easy to make and are a regular summer main dish at our house. Horseradish adds a tasty zip to convenient canned salmon. Even if you don't think you like salmon, you'll be hooked." —Melanie Dunn, Wilmore, Kansas
Reviews
Great recipe. Horseradish really makes the difference
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I buy frozen wild salmon fillets cryo-wrapped in individual portions. I boil them in the wrapping about 10-12 minutes from the frozen state. I lift the bag to check whether the juices look done. Then I use them for salads, patties, whatever. I find they work great in just about any recipe calling for canned tuna. Lately I've ben cooking them in my rice cooker - I just drop in the package and add enough water to cover. They usually take about 12-14 minutes give or take - that allows some time for the water to come up to a boil. I lift them out when the juices look 'milky'. I just made one into a salad with some mayo, minced celery and sweet onion - added some dried cranberries that I had on hand - came out great...
You can purchase salmon fillets or steaks at most stores with a deli. I prefer to cook my own, since I'm on a no/low salt regimen. Takes less than 5 mins. to cook a fillet.
the recipe calls for a small amount of salt, and you can leave that out. If you can find salmon that is canned without added salt, that would help. You might want to check the sodium level in the other suggested ingredients to see if there is another place you can cut down on the salt.
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I thought these salmon burgers looked delicious until I noticed the amount of sodium and cholesterol they had. WOW! Too much for my health plan. Can these be cut down in any way?