Wild Salmon Bacon Burgers (AIP)

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King Salmon is in season, and my local co-op had wild caught salmon on sale today and I decided to try this recipe that had been rolling around in my head. I really loved it because it is a bit lighter than a burger (so great on a salad) but still enough for a meal. So, I bring you Salmon Bacon Burgers!

Because salmon is so hearty, the bacon goes very well with it. And the addition of the leeks adds a lovely creamy element and rounds out the flavor. These would be really great as mini-sliders for an AIP appetizer too! Either way, they are hearty, full of flavor and quite easy to make.

Further Food Nutritionist Commentary:

Wild salmon has tons of protein and anti-inflammatory Omega-3 fatty acids without as many toxins and pollutants as farmed fish. However the ingredient that stands out to me is the leeks. What an amazing super food. It's full of vitamin B-6, vitamin C, vitamin K, folate, manganese, iron, and high in anti-oxidants such as carotenes, xanthin, and lutein.



By Dianne Rishikof, MS, RDN, LDN

Wild Salmon Bacon Burgers (AIP)

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Servings: 4

Ingredients

1 pound wild-caught salmon
4 pieces of AIP-approved bacon
2 cups chopped leeks (white parts)
2 medium sized leeks (sliced longways and chopped)

1 tablespoon lime juice

1 tablespoon olive oil
1 1/2 cups cucumber (seeds and skins removed, chopped)
2 cups fradicchio (finely chopped)
1/2 teaspoon salt
1 teaspoon bacon grease

Instructions

  1. On a cookie sheet (don’t use a flat one, be sure to use one that has edges all around it) place salmon and the bacon.
  2. Bake at 400 degrees for about 18 minutes. Bacon should be brown and crispy and salmon should be cooked through.
  3. While salmon and bacon are cooking, sauté leeks on medium heat in olive oil for 15 minutes, stirring often.
  4. After taking salmon and bacon out of oven, add leeks and bacon to food processor. (reserve bacon fat left on cookie sheet for cooking the burgers)
  5. Pulse for about 10 seconds (until it looks like pesto).
  6. Add salmon (remove skin first if it has any) and a pinch of salt to food processor and the leek/bacon mixture. Pulse a few times until combined (about 10 seconds).
  7. Transfer to bowl and form into 4 patties.
  8. Cook in skillet with a bit of the bacon fat from the cookie sheet for about 5 minutes on each side on medium heat. I used a cast iron skillet because it is very seasoned and quite non-stick.
  9.  After cooking burgers, set on plate.
  10. Add cucumber, radicchio, lime juice, olive oil and salt to bowl and toss to combine. Serve!
On a cookie sheet (don’t use a flat one, be sure to use one that has edges all around it) place salmon and the bacon. Bake at 400 degrees for about 18 minutes. Bacon should be brown and crispy and salmon should be cooked through. While salmon and bacon are cooking, sauté leeks on medium heat in olive oil for 15 minutes, stirring often. After taking salmon and bacon out of oven, add leeks and bacon to food processor. (reserve bacon fat left on cookie sheet for cooking the burgers) Pulse for about 10 seconds (until it looks like pesto). Add salmon (remove skin first if it has any) and a pinch of salt to food processor and the leek/bacon mixture. Pulse a few times until combined (about 10 seconds). Transfer to bowl and form into 4 patties. Cook in skillet with a bit of the bacon fat from the cookie sheet for about 5 minutes on each side on medium heat. I used a cast iron skillet because it is very seasoned and quite non-stick.  After cooking burgers, set on plate. Add cucumber, radicchio, lime juice, olive oil and salt to bowl and toss to combine. Serve!

Nutrition Information

Per Serving:  Calories: 337; Total Fat: 23g; Saturated Fat: 6g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 71mg; Sodium: 680mg; Potassium: 563mg; Carbohydrate: 4g; Fiber: 1g; Sugar: 1g; Protein: 33g

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