SALMON BURGERS
"These burgers are quick and easy to make and are a regular summer main dish at our house. Horseradish adds a tasty zip to convenient canned salmon. Even if you don't think you like salmon, you'll be hooked." -Melanie Dunn, Wilmore, Kansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first eight ingredients. Add salmon and mix well. Shape into two patties. , In a large skillet, cook patties in butter over medium heat, for 5-6 minutes on each side or until browned. Serve on rolls with lettuce.
Nutrition Facts : Calories 519 calories, Fat 26g fat (8g saturated fat), Cholesterol 161mg cholesterol, Sodium 1216mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
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.
SALMON WITH LEMON, CAPERS, AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams
SALMON BURGERS WITH LEMON AND CAPERS
Categories Sandwich Food Processor Fish Sauté Lunch Lemon Salmon White Wine Summer Pan-Fry Capers Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 10 burgers
Number Of Ingredients 15
Steps:
- 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.
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SALMON BURGERS WITH LEMON CAPER AIOLI - BOWL OF DELICIOUS
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4.7/5 (3)Total Time 18 minsCategory SeafoodCalories 644 per serving
- Mix chopped salmon in a medium sized bowl with lemon zest (1 teaspoon), parsley (2 tablespoons), red onion (1/4 cup), mayonnaise (2 tablespoons), kosher salt, and pepper. Add 1/4 cup panko bread crumbs and if the mixture seems too wet, add more until you reach the desired consistency.
- Heat the olive oil (2 tablespoons) in a heavy skillet (such as cast iron) to medium high heat. Sear the patties on one side for approximately 4 minutes. Flip and cook for another 4 minutes, or until salmon is cooked through.
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- Cut the raw salmon into chunks. Add it to a food processor with parsley or cilantro, capers, onion powder and kosher salt. Pulse 8 to 10 times until roughly chopped; be careful not to over-process. (Alternatively, chop everything with a large chef’s knife until it has a uniformly roughly chopped texture.) Remove blade and stir in the panko, Dijon mustard and mayonnaise (you can do this in either the bowl of the food processor or transfer to a bowl).
- Form the dough into 4 burger shapes that are about 3/4 inch thick. Refrigerate 15 minutes to firm up the texture (or up to 24 hours). While the burgers rest, make the Remoulade Sauce.
- When ready to cook, heat the olive oil in skillet over medium high heat. Add the burgers and cook for 4 to 5 minutes until browned, then flip and cook another 4 to 5 minutes or until the inside registers 130 degrees Fahrenheit on a food thermometer. You can also grill the burgers on medium high heat for the same amount of time.
- Serve on a bun garnished lettuce, tomato, red onion, and Remoulade Sauce or other salmon burger sauce. Make ahead and storage: Store refrigerated up to 2 days, or wrap in freezer safe wrapping and freeze up to 3 months. Allow to defrost in the refrigerator the night before cooking.
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