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FUEL UP RECIPE: ‘Aleutian’ Wild Salmon & Quinoa Burger with Pesto & Two Eggs

Another delicious edition of Fuel Up recipes from XPT Co-Founder, Laird Hamilton’s new cookbook, Fuel Up. This time around, Laird shares with you a scrumptious breakfast option packed with protein and tasty flavors.

Check out the full recipe below and while you’re at it, click the link below to purchase your copy of Laird’s book to get more amazing recipes like the one below: FUEL UP: Global Recipes for High Performance Humans

Originally Published in Fuel Up

‘The Aleution Islands’ – Alaska, USA. The last frontier and often referred to as “frozen Hawaii”, the Aleutian Islands share the same longitude as Honolulu. But this type of surfing requires an expedition and some reasonable weather, so I choose to surf the snow instead, and visit annually with a group of friends for world class heli-boarding.

Wild Alaskan Salmon is amongst the best in the world and if you can find Chinook or Sockeye, both are highly prized for their rich flavor and firm texture, but also for containing more Vitamin D than any other fish. These quinoa encrusted burgers are another healthful all-day breakfast.

Serves 2
Total time: 30 min

Ingredients for the burger:

10oz Wild Salmon, cooked
2 green onions, chopped
1/4 cup flat leaf parsley, chopped 1 lemon, zested
1 egg, beaten
1 cup quinoa, cooked
sea salt
black pepper
2 tbsp olive oil

Ingredients for the pesto: (yields 4 cups)

1/4 cup walnuts
1/4 cup pine nuts
3 garlic cloves, chopped 5 cups basil
1 tsp Sea Salt
1 tsp black pepper
1 1/2 cups olive oil
1 cup parmesan, grated

4 eggs

Preheat oven to 400°F.

Lightly oil a baking tray. Season salmon steak with salt and pepper and place on middle shelf of the oven for 20 mins.

In a large mixing bowl, flake the cooked salmon with a fork. Mix in the green onion, parsley, lemon zest and egg. Use your hands to combine with the cooked quinoa. Season with salt and pepper to taste.

Shape the salmon mixture into 4 patties.

Heat olive oil in a large non-stick skillet over a medium to high heat. Fry the patties for approximately 3 minutes either side until crisp and golden.

The pesto is the magic here. Place all the ingredients in a food processor fitted with a steel blade. Thoroughly puree the mixture and use right away. Unfortunately pesto does not last, but can be used for 24 hours if stored in an air tight container.

To serve, 2 eggs sunny side up are a perfect companion to these burgers, with a generous dollop of pesto on top.

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