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This creative way to use salmon is a cinch to whip up—plus the secret ingredient, tzatziki sauce, delivers big on flavor!
20 oz salmon, skin on
1 TBSP olive oil
2 shallots, finely diced
1 celery stalk, finely diced
1 TBSP dried parsley
2 tsp dried basil
2 tsp garlic powder
1/3 cup tzatziki sauce
Salt and pepper
*Serving Recommendation: kale, spinach, almond slivers, favorite vinaigrette
1. Heat oven to 400 degrees. Place salmon on a large sheet of foil and season with salt and pepper. Seal foil around salmon, place on a baking sheet and bake 10-12 minutes until just underdone.
2. Remove salmon from oven, open foil to let steam out and let salmon rest. Leave oven on.
3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the shallot and celery, season with salt and pepper, and sauté for 5 minutes, until golden.
4. Add the parsley, basil and garlic powder and sauté for one minute, until fragrant. Remove ingredients into a bowl. Save the skillet, do not wash.
5. Remove the salmon from the skin into the bowl, and use a fork to flake the salmon into small pieces.
6. Add the tzatziki to the bowl (suggest to remove any cucumber pieces).
7. Zest half of the lemon into the bowl. Then cut the lemon in half and add the juice to the bowl.
8. Thoroughly combine the ingredients until the mixture becomes slightly sticky.
9. Spray skillet heavily with non-stick cooking spray and heat over medium-high heat. Form 4 burger patties with the salmon mixture and place in the hot skillet.
10. Sear for one minute per side, until a golden crust forms, and then place skillet into the oven for 5-6 minutes, until the patties are heated through. Remove from oven and serve as desired (serving recommendation below).
* In a large bowl toss together some chopped kale, spinach, almond slivers, and favorite vinaigrette. Serve salmon burgers over the top.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.