1 1/4 pounds salmon, finely chopped
1 tablespoon minced garlic
2 tablespoons Dijon mustard
2 tablespoons chopped tarragon
2 tablespoons hoisin sauce
1 teaspoon cayenne pepper
1 egg, beaten
1/2 cup breadcrumbs
Miso Ketchup Ingredients
6 tablespoons toasted sesame seeds
2 tablespoons white miso
6 tablespoons mirin
2 tablespoons shoyu
Mix all ingredients in a bowl (not including miso ketchup ingredients) and gently knead together until well combined. Form approximately quarter-pound balls and then flatten into patties. Refrigerate patties for at least 1 hour (or up to 1 day). While the salmon patties are chilling, you can prepare the miso ketchup.
Preheat grill. Grind the sesame seeds in a spice grinder. Combine all miso ketchup ingredients in a bowl and whisk together until well mixed. Set aside.
After the patties have chilled, remove from refrigerator, spray with cooking spray and season with salt and pepper. Place salmon on hot grill for 4 to 5 minutes. Flip burgers and cook an additional 4-5 minutes. When salmon burgers are cooked through, place on buns and serve with miso ketchup. Additional suggestions for salmon burger toppings: sliced tomato, cucumber, pickled ginger, daikon sprouts, or frisee.
5 tablespoons (or more) olive oil
1 cup chopped shallots (about 3 large)
1 cup dry white wine
1/2 cup fresh lemon juice
1 4-ounce jar capers, drained, chopped
2 pounds chilled skinless salmon fillets, cut into 1-inch pieces, any bones removed
3 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
10 hamburger buns, split, toasted
Mayonnaise
Lettuce leaves
Tomato slices
Preperation:
Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high. Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.
Using on/off turns, coarsely grind salmon fillets in processor. Add ground salmon to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form salmon mixture into 10 patties, dividing equally. (Salmon patties can be prepared 6 hours ahead. Transfer to baking sheet, then cover with plastic wrap and refrigerate.)
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed. Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices.
There’s nothing more fun then being creative with food and eating healthy at the same time. I had bought frozen salmon burgers to just keep in the freezer for a quick, easy meal. An easy way to eat a salmon burger is to eat it like a regular hamburger, but since I like to get creative, I experimented a little.
You can either buy the frozen salmon burgers or you can make your own. I haven’t attempted that yet but plan on it. I’m not that crazy about the frozen ones , could be the brand though. Ok on to creating. (serving based on 1 person)
Now the veggies can be switched if you don’t like something you can replace it with something else or just leave it out.
1 salmon burger
sliced onion ( use as much or little as you like)
half a red pepper sliced in long thin pieces
half a yellow pepper sliced in long thin pieces
about a ¼ cup of broccoli
shredded mozzarella
grated parmesan cheese
Olive oil
In a small pan cook the salmon burger. After it’s cooked take off the heat and sprinkle some shredded mozzarella cheese on top. Then cover the pan for a few minutes so the cheese melts on top of it.
In another pan heat some olive oil on medium heat. Put in sliced onions, peppers and broccoli and sauté. Pour a little more olive oil on so it doesn’t seem dry. I add a little bit of salt for flavor, you can use no salt or any other seasoning to your liking. Keep mixing the veggies so they don’t burn, and cook for about 5 to 8 minutes. I like the veggies a little crunchy with the salmon burger so I don’t cook them too long. Spread veggies on a plate, put a little more olive oil over them and then sprinkle some parmesan cheese on top. Place the salmon burger on top of the veggies and dig in !
You get your protein with the salmon burger, your carbohydrates with your veggies, protein and fat with the cheeses and more healthy fat with the olive oil. It’s a well rounded meal; satisfying, healthy and delicious.
What better way to change your style of eating to a more healthy way then to be creative, enjoy experimenting. Smile your way into a better eating style for yourself.
Cori Sachais Swidorsky
Lemon Cilantro Mayonnaise:
1/3 cup mayonnaise
1 cup lightly packed cilantro leaves
1/4 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
Patties:
1 1/2 pounds boneless, skinless salmon filet
1/3 cup fresh bread crumbs
2 anchovy filets mashed with 2 tablespoons water
1 tablespoon minced shallot
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 small red onion, sliced
1 1/2 tablespoons unseasoned rice vinegar
vegetable oil for brushing on the grill rack
4 sesame seed buns, split
8 spinach leaves
Makes 4 Burgers
To make the mayonnaise, combine all of the ingredients in a small bowl and whisk to blend well. Cover and refrigerate until serving.
To make the patties, with a large chef's knife, cut the salmon into strips. Cut the strips crosswise, then chop until the salmon is the texture of raw hamburger meat.
Transfer the salmon to a large bowl and add the bread crumbs, anchovy-water mixture, shallot, lemon juice, mustard, and pepper. Handling the salmon as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns. Cover and refrigerate for about 30 minutes.
Meanwhile combine the onion and vinegar in a bowl and toss well. Set aside for about 30 minutes, stirring often.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the chilled patties on the rack, cover, and cook, turning once, until just opaque throughout, about 2 minutes on each side.
During the last few minutes of cooking, place the buns, cut side down, on the outer edge of the rack to toast lightly.
To assemble the burgers, spread the mayonnaise over the cut sides of the buns. On each bun bottom, place a few spinach leaves, a patty, and an equal portion of the onions. Add the bun tops and serve.
1 (14 3/4 ounce) can Alaska salmon
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
3/4 cup dry bread crumbs
1/2 cup sliced green onions
3 egg whites
TO SERVE:
hamburger bun, lettuce, tomato slices, and condiments, as desired
Drain salmon. Combine lemon juice and mustard. Blend salmon with bread crumbs, green onions and lemon juice mixture. Mix in egg whites. Form mixture into 4 patties.
Grill or broil until golden brown and heated through.
Serve each burger on a bun with lettuce, tomato slices and condiments as desired.
Servings: 4
Ray's Cafe Salmon Burger
with Basil Mayonnaise
Makes 4 servings
1 tablespoon olive oil
1/2 cup finely chopped onion
1 1/2 pounds wild salmon fillets, bones and skin removed
1 teaspoon lemon pepper seasoning
1 teaspoon granulated garlic
1/2 tablespoon kosher salt
2 teaspoons light brown sugar
4 burger rolls, toasted
Lettuce, tomato and onion
Basil Mayonnaise
1/2 cup mayonnaise
1 teaspoon capers
4 medium leaves fresh basil, chopped
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
2 splashes Tabasco sauce
In a medium pan, heat olive oil over medium-high heat. Add onions and saute until golden brown. Set aside.
Grind salmon in a meat grinder or food processor.
In a large bowl, combine ground salmon, sauteed onions, lemon pepper seasoning, granulated garlic, salt and brown sugar. Mix well. Cover bowl and place in the refrigerator until well chilled, about 1 hour.
Prepare a charcoal or gas grill. Divide mixture into 4 balls and press into patties. Grill over high heat about 3 to 4 minutes on each side, or until cooked through. Serve on toasted rolls with lettuce, tomato, onion, Basil Mayonnaise.
Basil Mayonnaise:
In a small bowl, combine all ingredients. Mix with a handheld blender until smooth.
If you want fish, yet are craving a burger too, try this hearty salmon burger from Kristine Snyder of Kihei, Hawaii. It was the 2001 Grand Prize winner in Sutter Home's Build a Better Burger Contest. If you don’t have rice vinegar, try lemon or lime juice instead.
Ingredients
Ginger-Lime Aioli:
1/2 cup light mayonnaise
2 tablespoons light sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt
Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon unseasoned rice vinegar
3 teaspoons cornstarch
1 tablespoon water or white wine
Patties:
1 egg
2 tablespoons light sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chile sauce or hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup fresh bread crumbs
1/2 teaspoon salt
Fresh mint leaves
4 sesame buns, split and toasted
1/2 cucumber, peeled, seeded and julienned
Instructions
1. Combine aioli ingredients; mix well. Reserve 2 tablespoons for patties; cover and refrigerate remainder until serving.
2. To make glaze, combine soy sauce, honey and rice vinegar in a small, heavy fireproof saucepan. Mix cornstarch and water in a small bowl until smooth and add to soy mixture. Place on grill rack and stir mixture until it boils and thickens slightly, about 3 minutes. Set aside.
3. Combine 2 tablespoons of reserved aioli with egg, sour cream, lime juice and chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs and salt. Handling salmon as little as possible to avoid compacting it, mix well; form 4 patties.
4. Brush grill rack with vegetable oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze
5. Top each bun bottom with cucumber strips, mint leaves, burger and aioli. Add bun tops and serve. Serves 4.
Ingredients
1/2 cup low-fat mayonnaise
1/4 cup lemon juice, divided
1 garlic clove, minced
1 cup dry breadcrumbs
1/4 cup fat-free milk
2 tablespoons minced shallots
2 tablespoons Dijon mustard
5 (4-ounce) salmon fillets (about 1 inch thick)
Cooking spray
5 (2-ounce) hamburger buns with sesame seeds, toasted
Preparation
Preheat broiler.
Combine the mayonnaise, 2 tablespoons lemon juice, and minced garlic in a small bowl.
Place breadcrumbs in a shallow dish. Combine 2 tablespoons lemon juice, milk, shallots, and mustard in a medium bowl. Dip 1 fish fillet in milk mixture, and dredge in breadcrumbs. Repeat the procedure with remaining fish. Place fillets on a broiler pan coated with cooking spray, and broil for 7 minutes on each side or until the fish flakes easily when tested with a fork.
Place fillets on bottom halves of buns; spread with 2 tablespoons mayonnaise mixture, and cover with bun tops.
Ingredients
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons wasabi powder
1/2 teaspoon honey
1 pound salmon fillet
2 scallions
1 egg
2 tablespoons minced peeled fresh ginger
1 teaspoon toasted sesame oil
Cooking Instructions
1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
Classic Salmon Burger
Ingredients:
2 10 oz skinless Salmon Fillets, coarsely chopped
1/2 cup plain breadcrumbs
1 egg, lightly beaten
1 Tbsp lemon zest
2 Tbsp scallions, chopped
1 Tbsp garlic, minced
1 Tbsp olive oil
salt, to taste
pepper, to taste
hot sauce, if desired
Directions:
1. Combine all ingredients. Form into patties.
2. Grill the Salmon Burgers over medium-high heat for 3 to 4 minutes, turn burger carefully, cook an additional 3-4 minutes, or until just cooked through.
