More Great Recipes: Main Dish

OMEGA BURGERS (The Moist Salmon Choice)


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Member since 2008

Serves 16 | Prep Time 30 | Cook Time 30

Ingredients

1 C. Flour
4 tsp. baking powder
½ C. wheat or multi-grain cracker crumbs
½ C. oatmeal
½ C. flaxseed meal
½ C. bread crumbs (multigrain is best)
5 Tbsp. Chef Paul’s Magic Salmon Seasoning
4 tsp. Dillweed
½ t. parsley
4 tsp. dried basil
2 tsp. Gaya’s Adobo Seasoning
½ t. ground black pepper

1 1/3 C. finely chopped onion
3 stalks finely chopped celery
4 cans (14 1/2-ounce size) pink salmon

3 C. cooked brown rice (use the moister recipe, with a little more water)
4 large eggs
4 T. freshly squeezed lemon juice

For sautéing vegetables:
1/3 C. Olive Oil
Vegetable cooking spray


Directions:



First fix the brown rice as directed on the box.


While it is cooking, mix all the dry ingredients in a small bowl together.



Coat small skillet generously with cooking spray and 1/3 C. T. of oil. Saute half the onion and all the celery until soft, about 4 minutes. Place Salmon in large mixing bowl. Add sautéed vegetables to salmon.



Add rice, dry ingredients, egg, lemon juice and the rest of the onions. Using fork, mix until ingredients are well combined. Chill for 45 minutes in the refrigerator.



Form 3-inch wide by 3/4-inch thick Salmon burgers. Salmon burgers can be made ahead up to this point and refrigerated, covered with plastic wrap on plate, for up to 4 hours. Lightly dust each one with flour which has been very lightly sprinkled with the Adobo seasoning.



Heat 1/3 C. of the oil in medium-size skillet.


Place burgers in medium hot griddle or skillet.


Sprinkle a little more of Chef Paul’s Magic Salmon Seasoning on top of each burger as it cooks.


Cook burgers until well-browned, about 4 minutes.


Turn and add remaining oil, lifting burgers gently so it can coat pan.


Cook until burgers are well-browned, about 3 minutes.


If the pan gets dry too fast and the burgers are soaking it up, add a little more.


After cooking, serve immediately.



The cooked brown rice is the secret ingredient that keeps these moist. The flour mixture on the outside gives it a crunchier texture outside.


Pairs Well With


Notes

I wanted my family to eat more salmon but every recipe I tried ended up dry and "cardboard-like." Then I found a recipe that used brown rice...I tried it and it was so moist. But there were several other things that I didn't like about it, so I kept the brown rice in the recipe and totally revamped the rest. This recipe is full of healthy tasty things. I had to double the recipe in order to make my family and my in-laws happy too!

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