| Salmon Burgers |
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| Written by Vince |
| Wednesday, 03 June 2009 04:36 |
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I did a search on the term "if you make nothing" because I know exactly how I would preface a statement in order to emphasize the importance of you trying a recipe. I found one instance on this site where I used that wording and it was for Pasta Carbonara. The statement was: "...if you make nothing off of this site, you have to make this dish." I have a bit of a dilemma now because I've used that phrase and locked myself in so I guess I'll have to come up with another way. How about -- If you were going to make Pasta Carbonara and went into the cupboard to discover you were out of pasta and found that you also had accidentally defrosted salmon then you have to make THIS dish instead! That'll work. :)  All kidding aside, if you like salmon you have to try these burgers. They were fantastic when I made them and they were even good cold for lunch the next day. My wife and I both agree these were scrumdidilyicious. Salmon Burgers - 1.5 pounds salmon fillet - 3/4 cup of garlic and herb bread crumbs - 1/2 cup of red onion, diced - one tbsp Dijon mustard - two tsp creamy horseradish - three eggs whites - one tbsp fresh rosemary, crushed - 1/2 tsp ground black pepper - two tbsp olive oil Cut salmon into small squares and place into a large bowl. Using a potato masher, mash salmon until thoroughly minced. Add bread crumbs, onion, mustard, horseradish, eggs, rosemary, and pepper and mix until thoroughly combined. Form the salmon mixture into four patties. Heat two tbsp olive oil in a large skillet over medium heat and cook the patties for 4 minutes on each side. NOTE: I mashed the salmon for about 3-4 minutes. You're basically looking for the salmon to look well hammered. It's going to still be chunky but quite a bit flatter than when you started. I think the object is just to get it malleable.
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