Salmon Fish Burger Food

SALMON BURGER

Steps:

• Dice 3/4 pound wild salmon; puree half with 2 scallions. Mix with the remaining diced salmon, 1/4 cup breadcrumbs and 4 ounces chopped smoked salmon. Shape into 2 patties; make an indentation in the centers. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook burgers 4 to 5 minutes per side. Serve on sesame buns with sauteed spinach and mayonnaise mixed with mustard.

PERFECT SALMON BURGERS

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 BURGERS

Steps:

• Cut the salmon into large chunks and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on and let it run-stopping to scrape down the sides if necessary-until the mixture has become pasty.
• Add the shallots and the remaining salmon and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than 1/4 inch or so in diameter, but be careful not to make the mixture too fine.
• Scrape the mixture into a bowl and, by hand, stir in the bread crumbs, capers, and some salt and pepper. Shape into 4 burgers. (You can cover and refrigerate the burgers for a few hours at this point if you like.)
• Put the butter or oil in a 12-inch nonstick skillet and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes per side, turning once. Alternatively, you can grill them; let them firm up on the first side, cooking for about 4 minutes, before turning them over and finishing the cooking for just another minute or two. On no account should the burgers be overcooked. Serve the burgers on a bed of greens, or buns, or simply plates, with lemon wedges and Tabasco or any dressing you like.
• Though I am partial to the formula in the main recipe for salmon burgers, the mustard, shallots, and capers can be considered optional, so you can combine them or omit them as you like when experimenting.
• Use any fresh herbs, like parsley, chervil, dill, or cilantro. Add 2 tablespoons or more with the second batch of salmon.
• Use a combination of soy sauce (about a tablespoon), sesame oil (a teaspoon), and ginger (a teaspoon, added with the first batch of salmon). Use peanut oil for sautéing if you have it.
• Add a small garlic clove along with the first batch of salmon. (Don't overdo it, because the garlic will remain nearly raw.)
• Add 1/4 cup onion or scallion chunks in addition to or instead of the shallots.
• Add spice mixtures like curry or chili powder to the mixture-a teaspoon to a tablespoon, to taste.
• Add roughly chopped red or yellow bell pepper (about 1/2 cup) with the second batch of salmon.
• Add 1/4 cup or more lightly toasted pine nuts or about 1 tablespoon sesame seeds along with the bread crumbs.

FRESH SALMON BURGER

Steps:

• Coarsely chop the salmon with a knife.
• Place in a food processor and pulse the machine on and off to achieve a coarse texture; do not over process.
• Lightly combine the salmon with the remaining ingredients, except the buns and garnishes.
• Form into 6 patties about 3 inches in diameter and 1 inch thick.
• Preheat coals or gas grill for grilling.
• Brush the grill with vegetable oil.
• Grill the burgers for 3 to 4 minutes per side, or until just cooked through, turning carefully.
• Serve immediately on the toasted buns with garnishes of your choice.

SALMON BURGERS

Steps:

• Drain the salmon, reserving the liquid.
• Flake salmon and remove any skin or bones.
• Combine the salmon, egg substitute, onion, peppers, lemon peel, oat bran, lemon juice and seasonings.
• Mix well and add milk with enough resered liquid to make moist patties that hold together well.
• Form into 4 to 5 patties and pan-fry in a lightly oiled skillet for about 5 minutes or until lightly browned; turning halway through the cooking time.
• These can be served on whole-wheat hamburger buns with your choice of toppings.