I had the wonderful honor of hosting my maid-of-honor for dinner this past Friday night. Seeing as it was the end of the week, a Friday night, and probably one of the craziest days at work so far, I really didn’t have too much inspiration to cook something extravagant. I did remember there were a few cans of Trader Joe’s salmon that I could put to use and I’m definitely glad I did! Burgers seem to be the new Friday night meal lately, which is quite surprising seeing as we normally resort to big yummy slices of pizza.
- 1 (16 ounce) can salmon, drained and flaked
- 1 egg
- 1/4 cup Panko bread crumbs
- 2 tablespoons lemon juice
- ½ teaspoon dried basil
- 1 tsp Italian seasoning
- ¼ tsp garlic powder
- 1 pinch red pepper flakes
- 2 english muffins
In a medium bowl, mix together the salmon, egg, breadcrumbs, lemon juice, Italian seasoning, basil, garlic powder and red pepper flakes. Form into 2 – 3 firmly packed patties, about 1/2 inch thick.
We had them on toasted english muffins with a side of:
Black Bean & Corn Salad
- 1 (15 oz) can black beans
- 1 (15 oz) can corn
- 1/2 cup cherry tomatoes or a tomato chopped and diced
- 1/2 tsp garlic powder
- 1/4 tsp salt and 1/4 tsp pepper
- 1/4 tsp cumin
- 2 -3 TB fat-free Italian dressing
Drain beans and corn. Combine beans, corn, tomatoes, spices, and dressing and mix well. Refrigerate for about 2 hours before serving. Again, the longer it marinates, the better it tastes! Stir before serving.
As I’ve mentioned before, Richie is allergic to most fish, specifically salmon, so I heated up some leftover beef brisket that we had from dinner one night this week and made him a cheesy steak sandwich.
Hope everyone had a good weekend and are happy to say goodbye to Monday!
Have you ever had salmon burgers? Do you prefer a hearty beef burger more??