Saturday, July 13, 2013

Grilled Salmon Burgers with Kale and Caprese Salad

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.

 12-14 oz minced or ground fresh salmon
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 chopped
Thinly sliced red onion, 2 or 3 rings
Vinaigrette dressing

2 Ciabatta rolls
Extra virgin olive oil (EVOO)

Caprese salad
1 large, ripe tomato, sliced
1 large fresh mozzarella ball, sliced
Balsamic vinegar
Extra virgin olive oil (EVOO)
Sea salt
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.

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