Light Open-Faced Salmon Burgers

Name: Light Open-Faced Salmon Burgers
Ingredients: ⅔ cup (160 mL) water; ⅓ cup (80 mL) quinoa; One 7½ oz (213 mL) can wild Pacific salmon (drained, larger bones removed); ½ cup (125 mL) sliced green onion; 2 large eggs; 1 Tbsp (15 mL) fresh dill (or 1 tsp/5 mL dried dill); 1 Tbsp (15 mL) fresh dill (or 1 tsp/5 mL dried dill); ½ tsp (2 mL) minced fresh garlic; Pinch ground black pepper; ⅓ cup (80 mL) light cream cheese, softened; 1 tsp (5 mL) grated lime zest; 1 tsp (5 mL) fresh lime juice; 3 whole wheat English muffins (or gluten-free bread); 3 whole wheat English muffins (or gluten-free bread); ½ cup (125 mL) fresh spinach leaves; 6 slices tomato; 6 large slices Gouda cheese

Preparation info

Serves
6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

A light, inexpensive meal that will satisfy a big appetite. Use a gluten-free bread instead of English muffins to make this recipe gluten-free.

Ingredients

Patties

⅔ cup (160 mL) water
⅓ cup (80

Burger
Fish course
Pescatarian
Gluten-free

Method

Bring the water and quinoa to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow to cool.

Preheat the oven to 400°F (200°C). Combine the