Perfect dressed up with creamy corn casserole, these salmon burgers will be your family’s new dinner favorite. We should all be eating more fish in our diets and these healthy burgers make it easy. Either flavored with spinach and feta or sun-dried tomatoes, you can’t go wrong.
Salmon Burger with Corn Casserole and Sautéed Vegetables
Start to finish: 20 minutes
Hands on time: 10 minutes
2 tablespoons olive oil
Salt and freshly ground black pepper
4 salmon burgers of your choice (from the seafood case)
1 lb corn casserole (from the to-go case)|
8 oz sautéed vegetables (from the to-go case)
Preheat the oven to 350°F.
Heat the olive oil in a large skillet. Salt and pepper the salmon burgers and brown them for 3 minutes, turn and cook another 2 minutes.
Top the burgers with the corn casserole, spreading it in an even layer over the tops and nestle the sautéed vegetables in the pan. Transfer the pan to the oven and bake for about 10 minutes or until the burgers are cooked through and the vegetables are hot.
Serve immediately on heated plates.
In the glass: To make your meal more of a celebration pair it up with a bottle of Steelhead 2010 Sonoma County Chardonnay.
Click here to print this recipe | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.