Milk Poached Salmon Burgers




10 Mins


15 mins


1 cup of Maxigenes Skim Milk Powder, premade

450g fresh salmon

1 ½ cups cooked quinoa, cooled

2 springs onions, sliced

½ cup fresh parsley, chopped

1/3 cup mayonnaise

1 ½ Tbsp Dijon mustard

1 egg

2 Tsp lemon juice

1 Tsp lemon zest

½ Tsp paprika


  1. Prepare the Skim milk Powder with boiling water and mix well. Place salmon into the milk and cover. Leave for 3-4 minutes or until salmon can be flaked using a fork.
  2. Leave salmon aside to cool and discard milk.
  3. In a bowl combine the cooked quinoa. Spring onion, parsley, mayonnaise, mustard, egg, lemon juice, lemon zest and paprika. Combined all ingredients.
  4. Add the cooled salmon to the bowl ad season to taste.
  5. Heat 1 tablespoon of cooking oil in a pan. Once hot, add a heaped tablespoon of the salmon mixture to the pan and cook for 4 minutes each side.
  6. Once cooked, serve with a squeeze of lemon.