Southwestern Salmon Burgers Food
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.
SOUTHWESTERN SALMON BURGERS
I haven't made these yet, but they sound wonderful! A colorful blend of bright red peppers, fresh citrus, cilantro, and a spicy dash of chipotle, these tasty burgers are packed with omega-3s. From the book "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.
Provided by kitty.rock
Categories Free Of...
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the salmon, pat dry, and cut into 1/4-inch cubes.
- In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. Form the mixture into 2-inch patties.
- Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties for 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve hot.
- NOTE: You can find BLANCHED almond flour at www.nutsonline.com, www.honeyvillegrain.com or www.lucyskitchenshop.com. Canned salmon could be used for the salmon filet, and may hold together better, but I don't have experience with the substitution.
Nutrition Facts : Calories 254.3, Fat 14.5, SaturatedFat 2.4, Cholesterol 145.3, Sodium 704.7, Carbohydrate 2.9, Fiber 0.9, Sugar 1.5, Protein 26.9
SLAMMIN' SOUTHWESTERN SALMON PATTIES OR SALMON CAKES
I was hungry for salmon patties, wanted something fresh tasting and healthy. Was also hungry for cilantro. This is what I came up with, it will be my only way to cook canned salmon from now on...hope you enjoy! *Note: the amounts for onion, peppers and herbs are approximate. I typically use more of all and especially more sriracha...use your discretion!
Provided by cylee
Categories Grains
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together in bowl. Cover with plastic wrap and let sit, refrigerated for at least half-hour to allow flavors to blend.
- Heat non-stick skillet on med-hi, spray with olive oil spray.
- Form patties and cook in skillet for about 5 mins each side or until outside is crispy.
- The cheese helps the patties stay together and keeps everything moist. Yum!
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