Quick Start Guide

16 oz. boneless, skinless salmon, frozen for
30 minutes, cut in chunks
1½ tsp. Dijon mustard
1 tbsp. lemon juice
1 egg, beaten
½ tsp. salt
½ tsp. black pepper
2 green onions, cut in half
¼ cup panko bread crumbs
2 tsp. olive oil
WILD SALMON
BURGER
10 minutes • makes 6 servings
Place 1/4 of the salmon, mustard, & lemon juice in bowl and pulse until chopped. Add egg, salt, pepper
salmon & green onion and pulse until combined, but chunky. Remove blade and hand stir in panko crumbs.
Shape mixture into 4 burgers. In a nonstick sauté pan, heat oil over medium high heat. Add salmon and
cook until golden outside and cooked through, about 2 to 3 minutes per side. Serve on buns with lettuce,
tomato and red onion.
PROCESSING
24 www.ninjamegakitchen.com