Wednesday, May 11, 2011

Delicious, Quick, and Easy Salmon

As it warms up outside, I've been finding myself craving fish more than usual.

It can be expensive to buy fresh fish all of the time, especially in Manhattan, but thankfully I've discovered frozen wild caught salmon burgers from Trader Joe's. (Can I sound anymore like a cheesy infomercial?)

In addition to being wild caught, they do not contain any preservatives or artificial flavors. It's important that the salmon you purchase be wild caught as farm raised fish are fed fish meal that can be polluted with toxic PCB chemicals, and are infused with antibiotics to combat unsanitary conditions.

The first time I bought them, I decided to experiment with the ingredients I had lying around. Not to toot my own horn too much but can you say YUM! This recipe is for 2 salmon burgers, but you can duplicate, triple, or eyeball to feed the whole family. (You can also apply this recipe to fresh oven baked or grilled salmon as well.)

What you will need:

  • 2 Trader Joe's Salmon Burgers (Burgers are sold in packs of 6)
  • Extra Virgin Coconut Oil (You can replace with Extra Virgin Olive Oil, but I like cooking with coconut oil as it can be cooked at any temperature without changing to Trans fat - it also adds the perfect flavor to the salmon, especially when blended with the rest of my ingredients! Additionally, coconut oil has many anti bacterial and anti fungal properties, and can also help to speed up your metabolism. You can pick it up at Whole Foods or any health food store)
  • 1/2 C chopped red onion
  • Juice of two lemons
  • 1 tomato chopped
  • 1/2 cup chopped artichoke hearts
  • 1/4 cup sliced mushrooms
  • Salad greens of your choice and/or whole grain buns (my favorite is Ezekiel brand)


  • Heat coconut oil in frying pan over medium heat until hot.
  • Place Frozen burgers in pan and squeeze just of 1 lemon over the burgers. cook on each side for about 4 minutes.
  • after the first side has cooked all the way through, flip over, and add your red onions into the pan.
  • Let onions cook for about 2 minutes before adding your mushrooms, tomatoes, and artichoke hearts to the pan. Make sure to mix them in good with the coconut-lemon and onion mixture
  • After the second side has cooked all the way through, remove pan from heat and let cool for a minute or so.
  • Next, dish out burgers and delicious sauce over fresh greens or place in a bun with a side salad and veggies of your choice.
  • Add more lemon juice if you wish.
  • Enjoy and let me know what you think!
About the author

Stephanie Dalle Molle is a Holistic Health & Wellness Coach who graduated from the Institute of Integrative Nutrition based in New York City. She specializes in counseling individuals struggling with weight loss, low energy, skin, stomach, and endocrine issues. Stephanie also conducts her own nutrition workshops and demonstrations on weight loss and preventative nutrition. She is dedicated to educating people on health and wellness through the use of articles, workshops, lectures, and one on one coaching. To learn more about Stephanie, you can visit her website at:

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