Salmon Burger with Olive Tapenade


1/2 kg wild salmon fillet

1 tbsp Dijon mustard

1 egg

1 tbsp chopped fresh tarragon

Zest of 1 lime

Juice of 1/2 lime

1 shallot, minced

1-2 tbsp quinoa flakes (or bread crumbs)

Olive tapenade

1/2 cup (~75 g) kalamata olives, stones removed

1 small garlic clove

1/2 anchovy fillet (1 if small)

2 tbsp extra-virgin olive oil (could use olive oil from anchovies)

2 tsp lime juice

1/2 tsp orange zest

2 basil leaves (optional)


1. Remove skin and bones from salmon and cut into 1-inch pieces. Place in a blender/food processor and blend until finely chopped.

 2. Transfer into a bowl and add mustard, tarragon, shallot, lime zest and egg, and mix until all ingredients are well incorporated into the salmon meat.

 3. Add quinoa flakes, 1 tbsp at a time, to help the mixture to stick together properly. If the mixture is a bit 'sloopy', chilling the mixture for 1 hour helps to hold it together nicely.

4. Divide the mixture into quarters and shape each portion into a patty.

5. Heat 1 tbsp coconut oil. Add salmon burgers and cook, turning once, until browned on both sides and opaque in center (~8 minutes total).

6. To make the tapenade place all ingredients into a blender/food processor and puree until well blended.

7. Serve burgers on a bed of greens and top with tapenade.



Salmon and anchovies are excellent sources of health-promoting omega-3 fatty acids, vital nutrients that make up the building blocks for healthy cell membranes. 

These fatty acids can help promote a healthy anti-inflammatory response making them beneficial for joint pain/inflammation. They are known to help with skin and brain health and they have been found to offer cardiovascular protection.

Salmon is also a very good source of protein which helps us have a better control of blood sugar levels and provides us with the amino acids that our bodies need to make muscles, tissues, hormones, neurotransmitters and health-protective antibodies.