Rich salmon patties that are topped with a punchy broccoli pesto definitely won’t leave you wondering, “Where’s the beef?” As a perk, arugula and horseradish help make the broccoli an even bigger antioxidant powerhouse. The burgers can also be prepared on an outdoor grill.
Dress up burger if you wish and serve on toasted whole wheat or gluten-free bread with lettuce and shaved red onions.
3 cups (750 mL) broccoli florets
2 cups (500 mL) arugula, plus extra for garnish
1/4 cup (60 mL) grated Parmesan
1/4 cup (60 mL) walnuts
Juice of 1/2 lemon
2 garlic cloves, chopped
1/4 tsp (1 mL) salt
1/4 cup (60 mL) extra-virgin olive oil or camelina oil
1 lb (450 g) skinless centre-cut salmon, chopped into 1 in (2.5 cm) chunks
1 large organic egg
1/2 cup (125 mL) panko bread crumbs
1/3 cup (80 mL) chopped sun-dried tomatoes
3 Tbsp (45 mL) prepared horseradish
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1 Tbsp (15 mL) grapeseed oil or sunflower oil
Add 1 in (2.5 cm) water to saucepan and insert steamer basket. Place broccoli in basket and bring water to a boil. Steam, covered, just until broccoli is bright green and tender, about 3 minutes. Alternatively, blanch broccoli in pan of boiling water until bright green and tender, about 90 seconds, and then drain.
Immediately place broccoli in bowl of ice water to cool. Drain broccoli and place in food processor container with arugula, Parmesan, walnuts, lemon juice, garlic, and salt. Blend into a grainy mixture. With the machine running, slowly drizzle in olive oil through the top tube. Remove pesto from food processor container.
Place salmon, egg, bread crumbs, horseradish, mustard, salt, and black pepper in food processor container and pulse several times until you have a chunky paste. Form into 4 patties.
Heat oil in skillet over medium-high heat. Place salmon burgers in skillet and cook for about 3 minutes on each side, or until crispy on the outside but just barely cooked through in the middle. Serve topped with broccoli pesto.