Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Dill Salmon Burger with Lemon Aioli

Name: Dill Salmon Burger with Lemon Aioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: Wild Salmon Filets, Boneless Skinless; Sweet Potato; Quinoa Flour; Ground Flax; Kosher Salt; Black Pepper; Fresh Dill; Green Onions; Eggs; Dijon Mustard; Avocado Oil Mayonnaise; Garlic Clove; Lemon Juice; Chives

Recipe by Megan Horsley

Ingredients

Time

35m

Serves

This Dill Salmon burger is a great light alternative to the usual beef burger and is perfect on a bed of greens with the lemon aioli. This salmon burger is packed with flavour as well as immune-boosting, heart and menopause supportive nutrients such as beta carotene, omega 3’s and calcium.

Dinner

High Protein

Ingredients

15 oz

Wild Salmon Filets, Boneless Skinless

approximately 3 filets

1 large

Sweet Potato

peeled and cubed

1/2 cup

Quinoa Flour

2 Tbsp

Ground Flax

3/4 tsp

Kosher Salt

divided

1/2 tsp

Black Pepper

1/4 cup

Fresh Dill

finely chopped

2 Tbsp

Green Onions

sliced

Eggs

beaten

2 tsp

Dijon Mustard

1/3 cup

Avocado Oil Mayonnaise

1 small

Garlic Clove

1 Tbsp

Lemon Juice

1 tsp

Chives

chopped

Instructions

PREHEAT: oven to 375F. Drizzle the olive oil on the salmon and bake salmon filets for 15 minutes until flaky.

STEAM: the sweet potato for 7-10 minutes until soft. Drain and mash until smooth.

FLAKE: the salmon until broken up into small pieces. Add the salmon to a large bowl with the quinoa flour, ground flax, ½ tsp salt, black pepper, dill, green onions, dill, eggs and dijon. Mix well.

SCOOP: ½ cup scoops of the salmon mixture and form into 6 patties. Place them on a parchment lined baking sheet.

BAKE: the patties for 15 minutes, flip, and bake for another 15 minutes.

MIX: the avocado oil mayo, garlic, lemon, ¼ tsp of salt and chives together to make the aioli and serve with the burgers.

Substitutions: Use 3 cans of salmon instead of fresh to cut cooking time. No eggs? Mix 2 tbsps ground flax with 6 tbsps water and let it sit until it’s gelatinous. Add this mixture in place of eggs.