Basic salmon-burger/salmon-cakes recipe
Silverside aka coho salmon was on sale this week $5/lb, so I decided to revisit some old standbys ...
This version is a lot simplier than my earlier efforts (which I never got around to documenting here), because I'm using pureed salmon as the binder. There are lots of variations possible with ingredients and proportions: this recipe is just a general guide.
I started with a 1.75# side/slab of salmon, and ended up with 26oz after skinning and bits-pulled-off-for-felines
Simple Salmon-burgers
Ingredients:
~1.25-1.75lbs skinned salmon
1/2 cup plain bread crumbs
1-2 tablespoon chopped fresh dill or parsley (fresh dill recommended)
1-2 teaspoons Dijon mustard (or some other type. Or skip this and use as condiment)
1 small clove garlic
1 large (or 2 medium) shallots
salt+pepper to taste
1-2 tablespoons butter or oil for saute/pan-fry
Optional highly suggested: lemon juice (1 lemon was enough)
* Peel and dice the shallot and garlic.
* Skin the salmon and remove any tiny bones
* Chop or dice up the salmon
* Set aside 3/4 of the salmon for a few minutes. Pulse the remaining 1/4 in a food processor (I use my stick blender) with the shallot, garlic, dill, mustard, salt, and pepper until it's sort of paste-like. This usually doesn't take long. I recommend brief pulses followed by spoon-blending, because it's very easy to go overboard suddenly end up with a runny-liquidy mix.
* Combine the pureed mixture back in with the rest of the salmon. Form into patties or balls or whatever shape you want.
* Sautee in butter or oil of your choice.
We sauteed these in butter, and liked them. But if you don't want to mess around with the butter scorching as the cook goes on, use olive oil or some other oil. But don't use much, because these patties are drier than beef burgers and will soak up more of what you fry them them.
Really Recommended cool thing: Squeeze several drops of lemon over the burger when it comes off the stove. The juice will soak in immediately, and adds a neat flavor.
Really Recommended: Instead of the salt+pepper, spice with a BBQ or grilling spice of some type. I have tried this with several, and all were yum. For best flavor, let the patties rest about 15 minutes before cooking if you go this route. Spices I've tried with salmon cakes/burgers and liked are:
http://dizzypigbbq.com/products/seasonings/ - Shakin' The Tree, Tsunami Spin, Pineapple Head (will make a very sweet burger), Raging River
http://www.branonmaple.com/store/maple-products.html - Look for the "Maple Seasoning" that they recommend for beef, burgers and such. Or get their maple sugar and blend your own seaoning
This version is a lot simplier than my earlier efforts (which I never got around to documenting here), because I'm using pureed salmon as the binder. There are lots of variations possible with ingredients and proportions: this recipe is just a general guide.
I started with a 1.75# side/slab of salmon, and ended up with 26oz after skinning and bits-pulled-off-for-felines
Simple Salmon-burgers
Ingredients:
~1.25-1.75lbs skinned salmon
1/2 cup plain bread crumbs
1-2 tablespoon chopped fresh dill or parsley (fresh dill recommended)
1-2 teaspoons Dijon mustard (or some other type. Or skip this and use as condiment)
1 small clove garlic
1 large (or 2 medium) shallots
salt+pepper to taste
1-2 tablespoons butter or oil for saute/pan-fry
Optional highly suggested: lemon juice (1 lemon was enough)
* Peel and dice the shallot and garlic.
* Skin the salmon and remove any tiny bones
* Chop or dice up the salmon
* Set aside 3/4 of the salmon for a few minutes. Pulse the remaining 1/4 in a food processor (I use my stick blender) with the shallot, garlic, dill, mustard, salt, and pepper until it's sort of paste-like. This usually doesn't take long. I recommend brief pulses followed by spoon-blending, because it's very easy to go overboard suddenly end up with a runny-liquidy mix.
* Combine the pureed mixture back in with the rest of the salmon. Form into patties or balls or whatever shape you want.
* Sautee in butter or oil of your choice.
We sauteed these in butter, and liked them. But if you don't want to mess around with the butter scorching as the cook goes on, use olive oil or some other oil. But don't use much, because these patties are drier than beef burgers and will soak up more of what you fry them them.
Really Recommended cool thing: Squeeze several drops of lemon over the burger when it comes off the stove. The juice will soak in immediately, and adds a neat flavor.
Really Recommended: Instead of the salt+pepper, spice with a BBQ or grilling spice of some type. I have tried this with several, and all were yum. For best flavor, let the patties rest about 15 minutes before cooking if you go this route. Spices I've tried with salmon cakes/burgers and liked are:
http://dizzypigbbq.com/products/seasonings/ - Shakin' The Tree, Tsunami Spin, Pineapple Head (will make a very sweet burger), Raging River
http://www.branonmaple.com/store/maple-products.html - Look for the "Maple Seasoning" that they recommend for beef, burgers and such. Or get their maple sugar and blend your own seaoning