Pregnancy Friendly Cajun Salmon Burgers with Peppery Spice

Total time45 min

Prep time20 min

Cook time10 min

4.6

(28)

Pregnancy Friendly Cajun Salmon Burgers with Peppery Spice

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Ingredients

4 servings

For the patties

1 ½ lb skinless salmon fillet, cut into 1-inch chunks
⅓ cup panko breadcrumbs
1 large egg, lightly beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
2 tbsp mayonnaise
Ingredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
2 tsp dijon mustard
2 scallions, thinly sliced (green parts only)

For the Cajun spice blend

1 ½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp coarsely ground black pepper
½ tsp cayenne pepper
½ tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
½ tsp dried thyme
½ tsp kosher salt

For cooking

2 tbsp olive oil

For the remoulade

⅓ cup mayonnaise
Ingredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
1 tbsp dijon mustard
1 tbsp hot sauce
1 tsp lemon juice
¼ tsp smoked paprika

For serving

4 burger buns, toasted
4 leaves romaine or green leaf lettuce
4 slices tomato (optional)

Instructions

1
In a small bowl, stir together the smoked paprika, garlic powder, onion powder, black pepper, cayenne, oregano, thyme, and kosher salt until evenly combined. Set aside.
2
In a separate small bowl, whisk together the 1/3 cup mayonnaise, 1 tbsp Dijon mustard, hot sauce, lemon juice, and 1/4 tsp smoked paprika until smooth. Refrigerate the remoulade until ready to serve.

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