SALMON BURGERS WITH LEMON-CAPER AïOLI
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
- Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
- Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.
SHEET PAN SALMON AND BELL PEPPER DINNER
An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g
SALMON BURGERS WITH LEMON-CAPER AIOLI AND KALE SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 1h20m
Yield 4 burgers
Number Of Ingredients 32
Steps:
- For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.
- For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
- For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.
- To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.
- Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.
PERFECT SALMON BURGERS
Provided by Food Network Kitchen
Time 1h
Yield 4 burgers
Number Of Ingredients 12
Steps:
- Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
- Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
- Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
- Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
SALMON BURGER WITH ROASTED SWEET PEPPERS AND LEMON AIOLI SAUCE.
Make and share this Salmon Burger With Roasted Sweet Peppers and Lemon Aioli Sauce. recipe from Food.com.
Provided by Emma Pham
Categories Very Low Carbs
Time 23m
Yield 2 burgers, 2 serving(s)
Number Of Ingredients 6
Steps:
- Put everything in a blender and alternate blend at low and fast speeds. Ensure that all ingredients are blended but not minced.
- Form a burger ball and chill in the fridge for at least 15 minutes.
- Remove from fridge at flatten salmon balls into patties.
- Heat 1 tablespoon of oil in a saucepan. Put salmon patties in pan and cook about 7 minutes or until brown.
- uild your burger:.
- Place whole wheat burger bun in the oven at 375 and heat about five minutes or until toast warm.
- On one side of bun, layer aioli sauce, sliced roasted peppers, and the salmon patty.
- Enjoy! This salmon burger is fresh, healthy and tasty, even without cheese! :).
Nutrition Facts : Calories 405.1, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 316.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 65.2
SALMON BURGERS
Steps:
- Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
- Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g
ROASTED SWEET PEPPERS:
Make and share this Roasted Sweet Peppers: recipe from Food.com.
Provided by Emma Pham
Categories Peppers
Time 41m
Yield 2 burgers, 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375°F
- Place mixing of 10 whole mini sweet peppers, olive oil and salt on a baking sheet in oven and roast for about 35 minutes or until brown on the outside.
- Remove sweet peppers from the oven and seal in ziplock bags, which makes it easier to peel the skins. Remove after five minutes and remove skins.
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