Salmon and Chickpea Burger

Wild canned salmon has been called an unsung hero of pantry staples, and I would agree!

Sometimes it's hard to get the omega-3-rich fats in our diets at times of the year when wild salmon is not easily found. But good news, my friends - it doesn't matter if your wild omega-3-rich fish (which includes salmon, black cod, halibut, tuna, sardines, and herring) are from fresh, frozen or canned sources. You can support your sleep, brain, and heart with omega-3s any time of the year.


I recommend looking for BPA-free aluminum cans, like the brand Wild Planet.


(And, of course, you can serve this delicious burger on top of a brioche bun for when you're in the mood, but I've paired it with bitter greens for an extra anti-inflammatory punch.)

Prep time 15 minutes

Cook time 10 minutes

Serves 4

Ingredients

For the wasabi dressing:

  • ¼ cup full-fat greek or full-fat coconut yogurt

  • Juice from 1 lemon

  • 1-2 tablespoons extra-virgin olive oil

  • ¼ - ½ teaspoon wasabi paste

  • ½ teaspoon kosher salt, divided

  • Freshly ground black pepper

For the salmon burgers:

  • 1 egg + 1 egg white

  • 2 (6-ounce) cans wild salmon, drained

  • 1 ½ tablespoon Dijon mustard

  • ½ cup finely chopped fresh flat-leaf parsley

  • ¼ - ⅓ cup chickpea flour

  • 2 tablespoons avocado oil

  • 8 cups loosely packed watercress or arugula

RecipesMaggie WehriMain DishesComment