I love salmon. I can literally eat it every day. I’ve also been on a kale kick. And that’s how this little beauty was created. This was yesterday's healthy lunch.
1 egg, beaten
1 Tbsp mayo
1 large slice of sourdough bread, diced (you can use regular or panko breadcrumbs too)
1/4 small red onion, minced
½ small red bell pepper, diced
1 Tbsp freshly minced Italian flat leaf parsley
½ tsp salt
½ tsp freshly cracked black pepper
Kale, stalks removed and roughly choppedThinly sliced red onion, 2 or 3 rings
2 Ciabatta rollsExtra virgin olive oil (EVOO)
Caprese salad1 large, ripe tomato, sliced
1 large fresh mozzarella ball, sliced
Extra virgin olive oil (EVOO)
Freshly cracked black pepper
4 large fresh basil leaves, sliced
In a medium sized bowl, combine all ingredients for salmon patties. Using wet hands, shape mixture into 2 patties. Over medium high heat, grill until cooked all the way through, about 3 minutes per side, depending on thickness.
Cut Ciabatta rolls in half and lightly brush insides of rolls with EVOO. Place open sides on grill to lightly toast.
In a small bowl, combine kale and red onion. Toss with vinaigrette.
To plate, make a Caprese salad on one side by layering slices of tomato and mozzarella. Drizzle with balsamic vinegar and EVOO. Sprinkle with salt and pepper. Top with basil leaves.
Assemble salmon burger by placing salmon patty on toasted bottom roll. Top with kale salad and add top roll.