These delicious and healthy burgers are just the thing for alfresco dining this summer. Simply mix grated carrot, chopped onion, breadcrumbs, egg, cheese and coriander and then stir in the chunks of salmon and season. Form the mixture into burgers, bake until golden brown and serve in burger buns.
Alaska salmon are wild and swim freely in the icy waters of the North Pacific Ocean, feeding on natural marine life. It is this natural diet of crustaceans and other marine life that give wild Alaska salmon its distinctive colour and flavour. Wild Alaska salmon is low in fat and a natural source of protein, vitamins, calcium and Omega 3 oils which may help maintain a healthy heart as part of a balanced diet.
For delicious, natural and environmentally sustainable salmon look for smoked, chilled, frozen and canned wild Alaska salmon, which are all widely available. Alaska’s long-term dedication to sustainability has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) and the escapement programmes implemented during short harvest periods, wild salmon stocks in Alaska have been preserved.
Processed immediately after harvest to preserve its delicious flavour, wild Alaska canned salmon is also low in cholesterol and high in protein, calcium, vitamins and Omega-3 oils. It’s great value for money too! Wild Alaska Salmon is stocked in most supermarkets, look for the words ‘USA SALMON’ or ‘ALASKA SALMON USA’ on the label or stamped on the lid of Your Favourite Brand of pink or red canned salmon.
Photography by Steve Lee. Recipes by Sue Ashworth.
Wild Alaska Salmon, Carrot and Halloumi Burgers
Preparation time: 20 minutes
Cooking time 25: minutes
Vegetable oil, for greasing
1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
500g (1lb 2oz) carrots, grated
1 small onion, finely chopped
100g (4oz) fresh breadcrumbs
1 large egg, beaten
50g (2oz) mature Cheddar cheese, grated
150g (6oz) Halloumi cheese, crumbled or finely chopped
1 tablespoon fresh coriander, chopped
Salt and freshly ground black pepper
Burger buns, salad and tomato ketchup, to serve
• Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Grease a large baking sheet with a little vegetable oil
• Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks
• Put the carrots into a large mixing bowl and add the onion, breadcrumbs, egg, cheeses and coriander. Season, remembering that cheese is quite salty, so you only need a little salt. Stir in the chunks of salmon
• Form the mixture into 6 burgers and arrange on the prepared baking sheet. Bake for about 20-25 minutes, until golden brown. Serve in burger buns with salad and tomato ketchup on the side
Cook’s tip: For a lighter option, wrap and serve the burgers in crisp lettuce leaves or Chinese leaves instead of serving them in burger buns.