here's a super quick and delicious way to use up salmon burgers without making burgers. it was an incredibly simple supper but I liked it. Salmon Spinach Salad with Crispy Potatoes
2 Tablespoons olive oil
4 yukon gold potatoes, cut into 1/8 inch thick slices
1/2 teaspoon salt
1 medium shallot, thinly sliced
2 teaspoons apple cider vinegar
1/4 cup buttermilk
2 salmon burgers
4 cups fresh baby spinach leaves
1 lemon, cut in wedges
Heat 1 Tablespoon olive oil in a large skillet over medium high heat. Add the potatoes and cook until tender, crispy and golden brown, 5 or 6 minutes on each side. Transfer to a plate and season with salt and pepper.
Heat 1 Tablespoon olive oil in a large skillet over medium high heat and add salmon burgers. Cook until golden brown on both sides - about 4 or 5 minutes on each side.
Combine the shallots, vinegar and about 1 Tablespoon of olive oil in a small saucepan. Warm over medium heat. Remove from heat and let cool a minute and then whisk in buttermilk. Place spinach leaves in serving bowls and toss with the salad dressing. Top with potatoes and salmon burger and squeeze lemon wedges on top.
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