This recipe is TKM APPROVED! If the seafood section of your local grocer had a popularity contest, salmon would surely be the IT-Fish. And rightly so! Desire hydrated, glowing skin? Salmon’s your fish. Crave shiny, strong hair? Salmon’s got your back. Want reduced inflammation in your entire body? Yup, salmon’s the one.

Salmon is rich in omega-3 fatty acids, protein, B vitamins, potassium, selenium and antioxidants. Consuming at least two servings per week can help you benefit from salmon’s nutritional powers. Plus, this superfish is prized for its rich, versatile and delicious taste, especially when you’re equipped with this perfect burger recipe.

With a plethora of salmon options, how do you know which fish is right for you? There are tons of factors to consider—organic versus sustainable, wild versus farmed, fresh versus flash-frozen.

Where to start? Here is a quick salmon 101:

Pacific Salmon: Salmon swims in both the Atlantic and the Pacific. There are five types of Pacific salmon: Sockeye, Pink Silver, King and Chum. Most Pacific Salmon is wild.

Atlantic Salmon: There is only one Atlantic variety and virtually all of it is now farmed.

Wild-Caught: This simply means that fish must be caught from a freshwater or ocean body.

Wild Alaskan Salmon: This indicates where the salmon was caught. The vast majority of Pacific salmon is caught off of the coast of Alaska.

Farm-Raised:  “Farm-raised” salmon is typically leaner than wild, but has attracted much criticism due to its devastating environmental effects.

Sustainably-Farmed: Sustainable seafood is a trending topic, garnering praise as a more environmentally friendly way to control overfishing.

Organic & Fresh: There is currently no USDA certification method for organic fish. And saying fish is fresh is just a lovely way to market fish. It’s freshest when first caught.

Flash-Frozen: The fish is frozen immediately after it’s caught to lock in peak freshness.

*Pro tip: If I could pick out the perfect salmon, it would be wild Alaskan flash-frozen salmon.

INGREDIENTS: Makes 6 patties

• 1 ½ lb. salmon fillet (skin removed) – cut into 1-inch cubes

• 1 small cucumber, peeled, seeded and chopped into tiny pieces

• 4 scallions, sliced as thinly as possible  

• ½ cup chopped finely fresh flat-leaf parsley

• ¼ teaspoon pepper

• dash of cinnamon

• ½ teaspoon extra-virgin olive oil for skillet

• organic watercress and arugula for bed of greens

• sliced avocado for topping

• dash of turmeric to splash on avocado

PREP:

1. Place the salmon cubes into the freezer for around 10 minutes until chilled (but not frozen.)

2. Transfer the salmon to a food processor and pulse until salmon is just finely chopped. Make sure not to over pulse to a paste. Aim for around ten 1-second pulses.

3. Transfer salmon mixture to a bowl. In the same food processor, add in the remaining ingredients and pulse until smooth.

4. Add this mix to the salmon. Use your very clean hands to completely mix. Form the salmon mixture into 6 patties.

5. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the patties and cook until just browned (about 3-4 minutes per side.)

6. Arrange 2-3 cups of organic watercress and arugula as a “bowl” on each plate, add a patty and top with sliced avocado and a dash of turmeric. Or feel free to eat them with fresh, whole wheat buns and your favorite fixings.