Quinoa & Salmon Burgers


Sometimes it all starts with a craving, then an elimination of possibilities… maybe because you don’t have the ingredients, or maybe because you don’t want to repeat them.

Tonight I fancied fish, but didn’t fancy it with potatoes (as had them last night) also I didn’t want to go down the Asian root as it has been my latest favourite and the boys sort of roll their eyes wanting to say… again? 😀

Anyway I fancied Quinoa and fish. Then I thought how can I make it fun?

Last weekend we had Cod burgers, and that idea got me started! yum burgers is the way to go!

So this was a total experiment that came out fine!

Ingredients (enough mix to make about 16 burgers)

Note: a person can easily eat around 3-4

  • 4 fillets of fresh salmon
  • 1 cup of quinoa
  • 1 teaspoon of organic turmeric
  • a bit of ginger root
  • 2 red onions, chopped small
  • 1 pointed cabbage, finely chopped
  • 1/2 bunch of coriander
  • 1 organic egg
  • 6 tablespoons of breadcrumbs
  • 2 teaspoons of grainy mustard
  • Salt and pepper to taste
  • I also Added a bit of teriyaki sauce I had leftover 🙂


Ok so I got the quinoa on, added a teaspoon of turmeric in the boiling water, a bit of ginger, salt and pepper. I did 1 cup of quinoa for 2 of water.

Then I sauted red onion for 5 min and added the cabbage, a dash of lemon, tamari and black pepper.

I choped the salmon in very small chunks, and place it in a bowl, added the chopped coriander, one egg, the cabbage, the cooked quinoa, the mustard, the small amount of teriyaki sauce I had and 6 tablespoons of bread crumbs.


I actually didn’t want to use breadcrumbs, but the mix was quite wet, and fried one burger as a trial and it came apart… so then decided to add the breadcrumbs.

Mix it all and heat up a non stick pan with a drizzle of oil, you don’t need much.

With your hands make good size balls, and place them in the pan, flattening them out a little, you want them fatter rather than thin, as this mix was a bit on the wet side.

Cook for about 4-5 min each side and they are done!

I served them with florets cheese and with a Carrot, Red Cabbage & Gherkin salad, with Apple Cider Vinegar dressing.

Florets Cheese


  • You Blanch some broccoli & Cauliflower florets
  • Make a cheese sauce
  • And bake for 15 min.

For the salad simply finely chop half a red cabbage, grate a couple of carrots, chop a few guerkins, and make a salad dressing with Extra virgin olive oil, Apple Cider Vinegar, mustard, raw honey and salt and pepper!






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