Toning from the inside out...

Let's remake the salmon filet

Sometimes even classics need a remake!  Eating protein daily can lead to us getting bored or feeling like we are eating the same thing everyday.  I loved taking my salmon fillet, adding some fresh ingredients to it and turning it into a yummy burger!

Salmon Burger.png



  • 1 Avocado
  • Juice of 1 Lemon
  • 2 Tablespoons Romano or Parmesan Cheese
  • 2 Tablespoons Olive Oil

Place all ingredients into a blender and pulse till smooth and creamy.

*Adjust to your liking and find the right consistency.  I love this dressing for salads as well coleslaw or even an alternative for chicken salad!

  • 1 8-Ounce, Skin-On Salmon Fillet

  • 1 egg

  • 2 Cloves Garlic

  • 1 Lemon

  • 1 Ounce Arugula

  • 1/2 Bunch Mint

  • 2 Tablespoons Capers
  • 1 Shallot
  • Chili powder to taste (optional)
  • 1 Tablespoon Parsley (optional)
  • 1 Teaspoon Cumin powder (optional)

*Recipe adapted from Blue Apron

1.  Roast & flake the salmon
Preheat the oven to 450°F. Place a large piece of foil on a sheet pan. Place the salmon on the foil, skin side down; drizzle with olive oil and season with salt and pepper. Roast in the oven 12 to 14 minutes, or until lightly browned on top. Using a spatula, carefully lift the roasted salmon off its skin; transfer to a large bowl and discard the skin. Using a fork, flake the roasted salmon into small pieces. When the salmon has cooled, drain off and discard any liquid from the bowl.

2.  Prepare the ingredients
While the salmon roasts, wash and dry the fresh produce. Peel and mince the garlic. Pick the mint off the stems; discard the stems. Roughly chop the capers. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and de-seed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges and season with salt and pepper.

3.  Form & Cook the Patties
Beat the egg.  To the bowl of flaked salmon, add the egg, garlic, lemon zest and  mint (roughly chopping just before adding); season with salt and pepper. Gently mix to combine. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Form the mixture into two ¾-inch-thick patties.  It will be a little wet because of the egg since we didn't want to use breadcrumbs but shape nicely and quickly place into then pan. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.

4.  Plate your dish
Place the arugula in a medium bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Plate the arugula.  Top the dressed arugula with a cooked patty and the avocado dressing.  Enjoy!

I adapted the salmon recipe from Blue Apron when I used to get their meals sent to me.  So NO, you don't get to have the, creme Fraiche, the bun or potato salad as pictured!   The pictured meal is about 700 calories so I cut those out for you!  The salmon burger is so tasty and fresh with the lemon zest and mint.  I really enjoyed learning to cook with lemon zest so I hope you guys enjoy it too.   It really adds a beautiful, fresh flavor to the salmon.