I came home from Fitbloggin to a pretty much empty refrigerator. I made a super quick shopping trip so I would at least have some milk in the house, but I turned to my pantry and freezer for dinner. These salmon burgers were made on a whim without a recipe. The flavor came mostly from the salmon and thyme, with just a hint of garlic. I served the burger with a dab of cayenne mayonnaise and ate it with a fork, which added a certain elegance to a quick pantry meal.
The spinach adds both color and nutrition, but it’s really important to press the water out. Otherwise the mixture will be too wet and the burger won’t hold together in the pan. You might be wondering what you’re going to do with the rest of the spinach that you’ve defrosted, so I suggest you save it for a spinach omelet in the morning!
1 (6 oz.) can salmon
1/2 c. thawed chopped spinach with water pressed out
2 T cornmeal
1/2 t garlic powder
1/4 t thyme
Dash of salt & pepper
1 egg white
Mix salmon, spinach, cornmeal, and spices in a small bowl with a fork. Add egg white and mix well. Form mixture into 2 large patties. Gently place patties in a frying pan coated with cooking spray. Cook on medium heat until lightly browned, and gently flip the burgers. Continue cooking until the other side is browned, about 15 minutes total.