These healthy salmon rice burgers deliver the flavour and texture of traditional burgers, without the fat and calories. They’re light and tasty and surprisingly filling an lend well to a clean eating lifestyle.
Cooking to have leftovers is my ultimate secret to meal planning. Sunday mornings are usually reserved for making big batch meals, as well as cooking grains and legumes for the week so I can whip up easy buddha bowls on the fly. I got my hands on some fresh wild salmon filets at the grocery store the other day, and I won’t lie – I was giddy! For a while now, the farmed counterpart has turned me completely off, with the increasing news about its quality and potential health risks. Of course, if you prefer a more cost effective option, you could always use a good quality canned salmon or tuna. Either way these wholesome fish burgers will be delicious. Cooking proteins at their peak freshness is another key to ensuring optimal flavour in meals, so I usually prepare fish and meats the day I purchase them, even if we don’t consume them that specific day. Besides that, another plus to pre-cooking proteins is that it reduces much of the prep time, which is ideal for quick and easy weeknight dinners. Adding these salmon filets to my Sunday meal prep list was a no-brainer. Besides, when you’ve got three burners going at once, turning on one more doesn’t make a difference in terms of time or effort.
These healthy salmon rice burgers are more filling than you might expect, yet they’re still light and fresh in flavour. They’re a great way to get some more fish in your diet and can be served in a bun with a bit of tartar sauce or avocado, or alongside a simple salad for a light and clean lunch or dinner. They have a crispy, light exterior, and they’re crumbly and moist on the inside. They can be stored in the fridge of the freezer. To reheat you can either warm them in the microwave, or sauté them in a pan for a few minutes to get that crispy, browned exterior.