Salmon Shrimp Burgers with Succulent Swiss Chard & Quinoa

Salmon Shrimp Burgers
• 1 lb. skinless salmon filets
• 1/4 lb. medium shrimp, peeled & deveined
• 1 tsp. dried basil
• 1/4 tsp. ground thyme
• 2 tbsp. Dijon mustard
• 1/4 tsp. salt
• Fresh ground pepper

Cut salmon into chunks and add to a food processor with shrimp. Pulse a few times, then process until coarsely ground.

Scoop salmon mixture into a large bowl and stir in basil, thyme, mustard, salt & pepper.

Form into 4 patties, making a thumb indentation in one side of each patty.

Spray large skillet or grill pan with non-stick spray over medium heat. Add the patties and cook, 4 minutes on one side, turn and cook another 4 minutes.

Succulent Swiss Chard & Quinoa
• 1 cup Quinoa
• 2 cups Vegetable Broth

• 2 tbsp. olive oil
• 1 tsp. chopped garlic
• 1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
• 1/4 tsp. paprika
• 1/4 tsp. ground nutmeg
• 1/2 tsp. ground cumin
• Freshly ground black pepper
• 1 tsp. Worcestershire sauce
• 1/2 cup vegetable broth

Bring Quinoa and 2 cups broth to a boil. Lower heat to a simmer, cover and cook until all of the liquid is absorbed, 15 minutes.

In a large skillet, heat olive oil over medium-high heat. When oil is hot, add the garlic and cook until fragrant, 1 minute. Add the greens to the pan and let them wilt. Season the greens with paprika, cumin, nutmeg, fresh ground pepper and Worcestershire sauce. Add 1/2 cup broth and simmer for a few minutes.

Spoon greens & sauce over quinoa and serve with a patty

Serves 4.