Zesty Salmon Burgers With Dill Spread Recipe 455 Food

JAMMIN' SALMON BURGERS

Steps:

• Preheat oven to 400 degrees F.
• In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together. Add drained salmon and mix well together. Make 4 patties and set aside.
• In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.
• Serve on buns with Dill Mayonnaise.
• Combine all the ingredients in a small bowl and set aside.

ZESTY SALMON BURGERS WITH DILL SPREAD RECIPE - (4.5/5)

Steps:

• Place a steamber basket into a medium-sized pan and fill the pan with just enough water to reach the bottom of the steamer. Spray the steamer basket with non-stick cooking spray and set the salmon filet skin-side down into the basket. (If your steamer basket has a stem in the center, poke a hole in the salmon filet and slide it down over the stem.) Cover the pan and bring water to a boil, then reduce to a simmer and steam for 15 minutes covered. Once done, discard the water. Remove and discard the skin of the salmon and the dark layer just below the skin, leaving cooked salmon intact. Pick out any visible bones if any. You should end up with about one pound of cooked salmon after discarding the skin. While salmon is steaming, mix diced Farmer's Garden dill pickles, raw shrimp, egg, shallots, curry paste, mayonnaise, pepper flakes, salt, sugar, corn starch, dill, bread crumbs and potato flakes. Mix to incorporate all ingredients. Flake cooked salmon into bowl with other ingredients and gently mix just to combine. Form into eight 4-ounce patties and place on a parchment or plastic lined tray and refrigerate covered for at least one hour or longer to help set up mixture. While salmon burgers are setting up, mix all of the spread ingredients in a small bowl and refrigerate. When you are ready to serve, heat your grill to a medium heat and preheat grill pan. If your grill does not have a cover, make a tent from tin foil. Once the grill and grill pan are ready, liberally oil the grill pan and using a spatula, gently place the eight patties on the pan. Brush the tops with oil so that when you flip them, they won't stick to the grill pan. (If your pan is smaller in size, cook in two batches) Cook for about a total of ten minutes with the lid closed and turning as the bottoms brown. If they start to get too dark too fast, lower heat or raise the grill rack. You want to cook them so the center cooks through but keeping the outside golden brown. (They will be soft and delicate as they cook but once they are cooked through, they firm up and stay formed like a burger.) Alternatively, if you are baking these in your oven, cook in a 350 degree oven for about the same cooking time on an oiled sheet pan. If you wish to grill your rolls, do that while the salmon burgers are cooking. To serve, place the dill spread on the inside top and bottoms haves of the roll and serve with lettuce, tomato and plenty of Farmer's Garden dill pickles on the side.

SALMON BURGERS WITH DILL TARTAR SAUCE

Steps:

• Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.

ZESTY SALMON BURGERS

Steps:

• In a large bowl, combine the first nine ingredients. Shape into four 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.

SALMON BURGERS WITH DILL TARTAR SAUCE

Steps:

• Place salmon fillets, 3 Tbs tartar sauce, 1 Tbs dill, salt and pepper in food processor.
• Blend using "pulse" until coarsely ground.
• Form into 2 (1/2-inch) thick patties.
• Heat grill to medium high heat.
• Whisk 1/2 cup tartar sauce, 1 Tbs dill, lemon zest in medium bowl to blend.
• Grill rolls until toasted and transfer to 2 plates and spread bottom halves generously with sauce.
• Grill patties until fish is cooked through, about 2 min per side.
• Place burgers atop sauce on rolls, top with onion slices, lettuce and the top half of the rolls.

SALMON BURGERS WITH SOUR CREAM-DILL SAUCE

Steps:

• In small bowl, stir sauce ingredients until well mixed. Cover; refrigerate until serving.
• In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. Shape mixture into 4 patties, about 4 inches in diameter.
• In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.