I have a food sensitivity to salmon. Back when I went to Bastyr in the late 90's (I just really dated myself! ha!) I would eat salmon cream cheese on anything I could find. I craved it. But I soon developed an oozing, red rash on my chin and wondered what was causing it. At the time I was working in a Naturopath Clinic run by home birth midwives, so I had my first food sensitivity test there. Salmon and garlic came up as big sensitivities, so I eliminated the salmon cream cheese and the rash went away. Since then, I have ate salmon sparingly. But King Salmon is in season, and my local co-op had wild caught salmon on sale today and I decided to try this recipe that had been rolling around in my head. I really loved it because it is a bit lighter than a burger (so great on a salad) but still enough for a meal.
So, I bring you Salmon Bacon Burgers! Because salmon is so hearty, the bacon goes very well with it. And the addition of the leeks adds a lovely creamy element and rounds out the flavor. These would be really great as mini-sliders for an AIP appetizer too! Either way, they are hearty, full of flavor and quite easy to make.
- 1 pound wild-caught salmon
- 4 pieces of AIP-approved bacon
- 2 cups chopped leeks (white parts) 2 medium sized leeks
- 1 Tbls lime juice
- 1 Tlbs olive oil
- 1 1/2 cups chopped cucumber (seeds and skins removed)
- 2 cups finely chopped radicchio
- Salt to taste
- Bacon grease
- On a cookie sheet (don't use a flat one, be sure to use one that has edges all around it) place salmon and all the bacon. Bake at 400 degrees for about 18 minutes. Bacon should be brown and crispy and salmon should be cooked through.
- While salmon and bacon are cooking, start to trim root and green top off of leeks. One leek is about 1 cup of chopped leeks after trimming so you will most likely need 2 leeks. Slice leek longways and rinse underwater to remove any dirt. Finely chop and saute on medium heat in 1 Tbls of olive oil for 15 minutes stirring often.
- After taking salmon and bacon out of oven, add leeks and bacon to food processor. (reserve bacon fat left on cookie sheet for cooking the burgers) Pulse for about 10 times until the combined looking like pesto. Add salmon (remove skin first if it has any) and a pinch of salt to food processor and the leek/bacon mixture. Pulse a few times until combined (about 10 seconds)
- Transfer to bowl and form into 4 patties. Cook in skillet with a bit of the bacon fat from the cookie sheet for about 5 minutes on each side on medium heat. I used a cast iron skillet because it is very seasoned and quite non-stick.
- After cooking burgers, set on plate
- Skin and seed cucumber. Chop into 1/2 inch sized pieces and add to a bowl.
- Remove core out of radicchio and slice very thin and measure out 2 cups. Add to bowl with cucumbers. Top with 1 Tbls of lime juice and olive oil and a pinch of salt. Toss to combine.