I was wondering what to cook tonight as I hung on the fridge door. I used to do that back in the day and my dad would scream from the other room for me to shut the door….funny how habits die hard. Anyway, Kelly got some great wild caught salmon: wild planet, sockeye salmon in the can. The stuff is great and very good for you. We had some eggs and I thought…salmon burgers. So that is what you see below in the recipe card. I don’t really measure anything, but I do my best to transcribe my dish into a recipe. Experiment with your own ingredients and create your own masterpiece! Here is my Paleo Salmon Quinoa Burger!

Paleo Salmon Quinoa Burgers with a Fried Egg Topper
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. Handful of Quinoa
  2. 2 Cans of Wild caught Sockeye Salmon
  3. 4 Pasture Raised Locally Farmed Eggs
  4. 4 cloves of garlic pressed
  5. 1 organic Spicy chili pepper minced
  6. Handful of Nutritional Yeast
  7. About 5 sprigs parsley chopped
  8. 1 Tablespoon of Ghee
  9. 1 Tablespoon of Butter from Grass Fed, Pasture raised Cows
  10. 1 Minced Shallot
  11. 1/2 teaspoon of cumin
  12. Salt and pepper to taste
  1. Cover the quinoa in a saucepan with water and steam until tender. You may need to add more water. Mine dried up so I added a good dose of red wine that I had in the refrigerator. When tender, set aside.
  2. In a bowl, add the garlic, chili pepper, parsley, shallot, 2 eggs, both cans of drained salmon, and the quinoa. Fold together.
  3. Add the nutritional yeast and season with salt, pepper, and a good bit of cumin. I had some leftover sage that I chopped up and added. You can add any herbs you want. Make it your own!
  4. Fold together gently, but mix thoroughly. Just don't turn it into mashed potatoes.
  5. Form into two patties, they will be very large. Drop them into a fry pan heated to medium with the ghee.
  6. Cook for about 5 minutes or until slightly browned and flip.
  7. Cook on the other side for about 5 minutes or until slightly browned and firm.
  8. Do your best to time this part right: Fry the eggs in butter until done. I like my eggs runny and sunnyside up.
  9. Plate the burgers with the eggs on top. I drizzled the plate with thick balsamic vinegar. You might also want to drizzle the plate with some Sriracha sauce. You are done! Enjoy:)
Fit and Happy Daily http://fitandhappydaily.com/

About The Author


Working as a personal trainer and group fitness/ Pilates instructor in Los Angeles has been a dream come true. With 20 years of dance background, and graduating from college as captain of my dance team ranked #1 in the country, I was inspired to get into Fitness as a career and moved on my own from Maryland to California. I now have more than a decade of experience in fitness and a strong list of qualifications and certifications. I’m an NASM certified personal trainer (National Academy of Sports Medicine), Certified Primal Blueprint Expert (Primal/ Paleo/ Ancestral Health, Lifestyle, Nutrition, & Fitness Expert) and Certified in Classical-Progressive Pilates Reformer, Chair, Cadillac and Mat from Pilates Sports Center. I’m also certified in several barre workouts, pre and postnatal fitness, and a specialist in Heart Rate Performance. I’ve helped people of all ages and levels, including Hollywood celebrities, pre and post-natal mommies, and pro athletes reach their health and fitness goals. I love to teach a challenging, fun, intense workout while I focus a lot on form and mind/ body connection. I’m confident that you and I will make a great team!

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