21 minutes ago
Tuesday, May 27, 2014
I have to confess, I've never tried a salmon burger before.
Thoughts of canned salmon baked into patty shapes when I was a kid, smelling up my mother's house, is what I think of.
1970's food. Yuck.
Well, 40 years later, I have been converted.
We LOVED these.
I will be serving these salmon burgers next time as sliders on small buns at all of my summer parties.
These were that good!
I love Julie's blog, and have been a fan for years. Everything she makes is guaranteed to be good.
Trust her and trust me.
I used sustainable Norwegian salmon and added some of my own tricks to make these the best little salmon burgers you will ever eat.
Best Salmon Burgers w/ Caper Mayo (adapted from Dinner with Julie): (makes 4-5 burgers)
1 lb. sustainable salmon filet, chopped into rough pieces
3 scallions (green onions), chopped
1 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
2 tsp lemon juice
1 tbsp grainy mustard
1 tbsp mayonnaise
1/3 cup panko bread crumbs
sea salt & black pepper
Mix all ingredients in a bowl and form into patties.
Refrigerate 30 minutes to firm the patties up.
In a large seasoned cast iron skillet, heat some canola or vegetable oil.
When the oil is hot, place the salmon patties in the skillet and cook (undisturbed) for 4-5 minutes on each side. Flip with a fish spatula for easy turning. They should be nice and crispy on each side.
sliced red onion
thinly sliced cucumber
1/3 cup of mayonnaise
2 tbsp capers
1 tbsp fresh lemon juice
Spread the caper mayo on the buns and lay the burgers on top.
Garnish with the onion, cuke, and arugula.