Salmon Burgers
Servings
2Serving size
1 salmon burgerThis recipe can easily be multiplied. Once cooked, the burgers keep well overnight and can be used in sandwiches or salads.
Serve with French Fries or Red Potato Salad
AND
Serve with Carrot Salad with Marjoram Vinaigrette or Cole Slaw or Parsnip French Fries or Traditional Carrot Salad
Ingredients
| 1 slice Whole wheat bread (or gluten-free bread) |
| 1 tsp. Coarse ground mustard |
| 1 large Egg(s) |
| 1 Small Shallots, raw (minced) |
| 1/2 small Red bell peppers (finely diced) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 lemon yields Lemon juice |
| 1/8 tsp., ground Dried tarragon |
| 1/8 tsp. Red Pepper Flakes |
| 8 Ounces Fresh atlantic salmon (finely minced) |
| 1 tsp. Olive oil |
| 2 roll Whole wheat hamburger buns (or gluten-free hamburger buns) |
Instructions
Using a blender or mini-chopper process the toasted bread into bread crumbs.
In a large bowl whisk together the egg and mustard.
Add the shallot, red pepper, bread crumbs, salt, pepper, lemon juice, tarragon, red pepper flakes and salmon filet to the bowl.
Gently fold the egg mixture into the salmon mixture until well blended.
Form the salmon mixture into two cakes. Place on a plate and put in the freezer to chill for about 15 minutes.
Place the olive oil in a large skillet over medium high heat. When the oil is hot add the salmon cakes.
Cook for about 8 minutes on each side until the salmon cakes are firm.
Serve on the hamburger bun with lettuce and tomato.
Serve this recipe with one of these starch side dishes.
French Fries
Place the water in a large sauce pan over high heat. While the water is coming to a boil, peel and cut the potatoes into 1/4 inch by 1/4 inch strips. When the water begins to boil reduce the heat to a simmer and add the baking powder while stirring…
Red Potato Salad
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator. Cut the potatoes…
AND
Serve this recipe with one of these vegetable side dishes.
Carrot Salad with Marjoram Vinaigrette
Fold together the carrots, cranberries, olive oil, vinegar, marjoram, sugar, salt and pepper. Chill.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Parsnip French Fries
Peel the parsnips and cut lengthwise into the shape of thick French fries. Place them in a mixing bowl with cold water and ice cubes. Soak for 30 minutes. Preheat oven to 400°F. After soaking the parsnips, drain them and then pat dry with a paper towel. Place the parsnips…
Traditional Carrot Salad
Fold together the carrots, raisins, mayonnaise, lemon zest, lemon juice, salt and pepper. Chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Salmon is great and burgers are great. The two together are just perfect.
The key to cooking these salmon burgers is to have them be as cold as possible. A few minutes in the freezer will do it. If they’re colder they will hold together well in the pan when cooking and the outside will get slightly crispy while the inside remains moist and tender.