Chimicurri Salmon Burger with Sweet Potato Chips

I must say I am not a huge fan of Salmon or Sweet Potatoes. But they are suposedly really good for you... so what to do. Well I figured why not make a burger and fries but "healthy". Here's what I came up with.



Burgers:
2 6oz frozen filets of Salmon
1 cup bread crumbs
1 egg
1/2 cup chopped flat leaf parsley (or to taste)
2 garlic cloves
1 tbsp olive oil
Zest of 1 lemon
Salt and pepper to taste



Chop up the salmon and mix with all the ingredients. Then form 4 patties. Set aside for 10 minutes or so. This will let them set and keep their shape when you cook them. Place a skillet over high heat and let it get white hot. Rub olive oil on one side of each burger and place, oil side down, in the skillet and cook for 45 seconds. Turn the heat to low and cook for another 2 minutes. Flip is over and cook until done.



Sweet Potatoes:
2 large sweet potatoes
4 tbs olive oil - or enough to coat the potatoes
4 tbsp chopped Italian flat leafed parsley
3 garlic cloves
Salt and pepper to taste

Preheat oven to 425 degrees. Place sheet pan in oven to preheat.

Peel and Slice sweet potatoes into1/4 inch rounds. Toss with all the ingredients. Put on preheated sheet pan in one even layer. Cook for about 15-20 minutes or until the potatoes are done.



Fennel and Watercress Salad

1 cup sliced fennel
1 cup water crest
1 lemon (the one you zested)
2tsp of Olive oil
Salt and Pepper to taste.

Toss together at the last minute.


Goat Cheese Spread
4 oz room temperature goat cheese
4oz crème fresce
2 red chilies
1 tsp olive oil

Mix together and set aside so the flavors will meld together.


Once all your components are complete place the goat cheese spread on the bottom half of a toasted ciabatta roll. Place the salmon burger on top of the cheese and the fennel salad on top of the burger. Serve with the sweet potato chips.


As I said before, I am not a huge fan of salmon, but these burgers might just make a convert of me. Oh and the sweet potatoes are incredible!! I think I need to fine tune this so don't be surprised if it's back up here on the blog in a few weeks.