This weekend began that amazing 3-month trend as we smoked brisket, turkey and salmon. This was the first time Corey and I attempted smoking salmon and so naturally, we got the biggest piece available of Copper River Salmon available because, why not. For those who don’t know, Copper River salmon is only available for a short time every spring as they travel down the Copper River from Alaska to the Pacific NW and is supposed to be absolutely delicious. Turns out, the stories were true, this piece of fish IS quite good.
So now, because we bought and smoked a ginormous piece of fish, we have lots of leftovers. And after 3 days of the same meal, I begin to become queasy at the idea of eating the same food again. Insert recipe idea here.
This recipe is an easy, delicious and healthy way that wont require an additional trip to the store. I used left-over salmon from dinner but you can simply used canned salmon if that’s what’s available. Either way, these burgers are sure to please even the pickiest eaters (unless you’re a vegetarian, and in that case… I got nothing).
Copper River Salmon burger with homemade tartar sauce
Prep time: 5 min
Cook Time: 15 min on the grill
1 lb of smoked salmon
1 large organic free-range egg
2 ½ TBSP of dried dill
2 TBSP of dried thyme
3 TBSP of Dijon mustard (this is the KEY ingredient!)
1 TBSP of coconut flour (could substitute arrowroot or almond flour)
Juice of 1 lemon
Salt and Pepper
Tartar Sauce Ingredients:
2 TBSP of Primal Kitchen Mayo
1 tsp of lemon juice
3 TBSP of Sweet Pickle Relish
Preheat the grill to 400 degrees. With a fork, flake apart the cooked salmon in a bowl until the pieces are small and of equal size. Add in the egg, lemon juice and dijon mustard. Mix well.
Next, add in the dill, thyme and salt and pepper. Last, add in the coconut flour.
(If the mixture is dry and crumbly, you can add in another egg white to provide binding to the mix. If the mix is very wet, you can adjust the coconut flour to hold it together.)
Pat the meat into four patties and place them on the grill. Grill on each side for about 5-7 minutes or until the meat is golden. While the meat is grilling, mix together the tartar sauce. Make sure you continue to stir vigorously so that the mayo is not lumpy in the sauce.
Once the burgers are finished, plate them with the tartar sauce on top and enjoy!