Lemon Herb Salmon Burgers

Mince the shallot and herbs. Set aside two tablespoons of the shallot/herbs for the dressing. Saute the remaining shallot and herbs in a little olive oil over medium high heat for a few minutes to remove the bite.

Pulse the salmon 2-3 times briefly in a food processor until well chopped and a little bit sticky. Stir together with the quinoa, eggs, seasoning, lemon juice, salt, pepper, and the shallots and herbs from step one. Shape the mixture into four patties.

Heat a small drizzle of oil in skillet over medium high heat. Fry the patties one at a time, flipping once after 3-4 minutes. The patties should be golden brown on the outside and fully cooked on the inside.

Place all the dressing ingredients in a jar and shake until combined. Set a little bit aside and toss the rest with the salad ingredients.

Serve burgers over salad! Mix the reserved dressing with a little bit of Greek yogurt or mayonnaise for a herb-dip-type-sauce and serve it over the salmon burgers.