Spinach Ginger Salmon Burgers With Hot Peach Chutney
Everyone loves a good burger, but not everyone wants to eat beef. Or turkey. But salmon? Salmon burgers are a great substitute for fish-eating vegetarians and those who are just in the mood for something a little healthier. This delicious recipe from the Virginia Chutney Company uses their Hot Peach Chutney to add a sweet heat to salmon burgers. Add in spinach, ginger and some other tasty seasonings and you have one healthy burger.
Ginger Spinach Salmon Burgers with Hot Peach Chutney
- 1 lb salmon filet, skinned
- 3 heaping T Hot Peach Chutney
- 2 C fresh spinach, coarsely chopped
- 3 scallions, minced
- 1 tsp finely grated peeled fresh ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg white
- Vegetable oil for brushing skillet
- Cut salmon into 1/4-inch slices, then stir together with chutney, spinach, scallions, ginger, salt and pepper in a large bowl until combined.
- Beat egg white lightly and add to salmon mixture and then form into four patties.
- Heat a nonstick skillet over moderate heat until hot. Brush skillet with oil. Cook burgers, carefully turning once until they are cooked through, about 4 minutes per side.
- Serve on a toasted wheat bun.
- Serve with a sweet potato fries. Peel two sweet potatoes and cut it into wedges. Toss with two tablespoons olive oil, salt and pepper and bake at 500 degrees for about 30 minutes.