With the arrival of spring in Sydney I've been looking for a new way of including fish in our meals. Salmon is a fantastic source of omega-3 fatty acids which are inti-inflammatory and extremely beneficial to your health - they can help lower cholesterol, reduce high blood pressure,  and may reduce symptoms of arthritis and depression.  Omega-3s are essential fats that must be obtained from our diet. These burgers are an excellent source of quality protein that can help build and repair lean muscle.

I modified a Teresa Cutter recipe here and it was a huge hit with the family.

INGREDIENTS

• 2 slices stale bread (preferably wholegrain)(gluten free if needed)
• zest of 2 lemons and juice of 1/2 lemon
• small bunch parsley
• 2-4 spring onions
• 600g salmon fillets, bones and skin removed
• 1 egg
• olive oil for shallow frying

METHOD

1. In a food processor pulse bread, zest of one lemon, 1/3 bunch parsley.  Tip into wide, shallow bowl
2. Add remaining lemon zest and parsley and spring onions to food processor, pulse.  Add salmon fillets and pulse again (so you have a chopped texture not a paste).  Add egg and lemon juice and briefly pulse again until just combined.  Season with salt and pepper
3. Divide into 8 portions and form into burgers
4. Roll burgers in herbed breadcrumbs and place in fridge for 20 minutes to firm up
5. Heat fry pan to a low - medium heat and cook in a little olive oil for  4-5 minutes on each side until golden outside and just a little pink in the middle

I serve the burgers on a bun for the kids and "naked" for me.  I like to serve along roast sweet potato and carrot wedges (cook at 200 C for 40 minutes, drizzled with evoo) and a big green salad.