Salmon burgers and salad make a Father's Day feast

Gretchen McKay, Pittsburgh Post-Gazette on

Published in Entertaining

Rightly or wrongly, men are expected to be meat lovers. So it tracks that on Father's Day, steak or burgers often end up the protein of choice on a celebratory menu.

It doesn't have to be so.

My dad always favored a good piece of fish, especially salmon, which is both low-calorie and full of heart-healthy omega-3 fatty acids. My husband is a huge fan of the pink-fleshed fish, too. I don't cook it as much he'd like because to me, well, salmon is the cilantro of the fish world — you either love it or hate it and I'm a flaky, white, doesn't-taste-like-fish kind of girl.

But if you grind it up and mix salmon with other ingredients and mold it into a patty? That's a win for the plus-ones among us who are trying to be good sports on Father's Day.

These burgers are crafted with ground Coho salmon from The Alaska Wild Salmon Co., which has a milder and more delicate flavor than a sockeye salmon steak due to a lower fat content. Brightened with a little Dijon mustard, sweet onion and salty capers, the burgers are fried in butter, which makes then super tender on the inside and crispy on the outside.

I served them on a bed of greens with a fresh, farmers' market summer salad of chopped zucchini, cucumber, tomato and bell pepper tossed in a lemon vinaigrette.


Salmon burgers

For burgers

1 pound ground coho salmon

2 teaspoons Dijon mustard


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