Grilled Salmon Burger with Kale Caesar Salad

Ingredients

For the Salmon Burgers

• 2 lb center-cut salmon, skin removed and deboned
• 1/4 cup finely diced shallot (or 1 large shallot)
• 1 tsp Old Bay seasoning (or similar seafood seasoning)
• 2 tbsp finely chopped fresh dill, plus extra for garnish
• 2 tsp cassava flour (or arrowroot/tapioca)
• 1 egg
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 cup super-fine almond flour (for dredging)
• 2 tbsp extra virgin olive oil (for cooking)

For the Kale Caesar

• 2 heads Lacinato (dinosaur) kale
• Caesar dressing (use your favorite or make a Whole30-compliant version)

Instructions

Make the Salmon Burgers

1. Cut the salmon into roughly 2-inch pieces. Process half of the salmon in a food processor just until finely minced — the texture should resemble coarse ground meat. Avoid over-processing to maintain some texture. Transfer to a large mixing bowl and repeat with the remaining salmon.
2. Add the diced shallot, Old Bay seasoning, chopped dill, cassava flour, egg, salt, and pepper to the bowl. Mix gently with a fork until ingredients are evenly combined. Chill the mixture in the refrigerator for 10–15 minutes to firm up, which makes it easier to shape the patties.

Meanwhile, Prepare the Kale

1. Remove the kale leaves from their stems, rinse, and pat dry. Stack the leaves, roll them tightly, and slice across the roll into fine ribbons (chiffonade). Place the ribbons in a large bowl and set aside.

Cook the Salmon Burgers

1. Spread the almond flour on a plate. Heat the olive oil in a large skillet over medium heat until hot but not smoking.
2. Scoop about 1/2 cup of salmon mixture for each patty and form gently with your hands. Press each patty into the almond flour to coat both sides, then press once more so the flour adheres.
3. Carefully place patties in the hot skillet and cook about 4 minutes per side, until golden brown and cooked through. Adjust time slightly for thicker or thinner patties. This recipe yields approximately 8 patties.

Finish the Salad and Serve

1. Toss the sliced kale with your desired amount of Caesar dressing until it’s evenly coated and tenderized slightly. Serve the kale Caesar alongside or beneath the warm salmon burgers, and garnish with additional fresh dill.

Nutrition information varies based on ingredients and portions; treat any calculations as estimates.

Additional Info

Author: Alex Snodgrass

Yield: Serves 6

Tips: To avoid overworking the salmon, pulse the food processor in short bursts and check texture often. Chilling the mixture before forming patties helps them hold together. If you prefer a crisp exterior, finish the cooked patties briefly in a hotter pan or under a broiler for a minute per side. Leftover burgers keep well in the fridge for 2–3 days and reheat gently in a skillet.