BOOKS AND SPOONS
  • Home
  • Books
  • Spoons
  • About
  • Contact
  • Home
  • Books
  • Spoons
  • About
  • Contact

Books & Spoons recipe SALMON BURGERS

1/7/2016

0 Comments

 
Picture
Burgers are part of the summer, like bees on the flowers. I love a great meat burger, but this time I wanted to do it with fish.
​I know, I already got a question, why do I use so much fish on my cooking. Well, I like it, it's affordable here in Norway, it is tasty, and healthy, and good, and it's summertime, you want to eat healthy, and ... Yes, there's been a lot of fish on the menu this summer.



Picture
​I made an avocado cream to go on the bun, instead of mayo. If you are a regular here on Spoons, you might have caught on that I am not a fan of mayo, and will avoid it to great lengths. So, avocado cream - sour cream, garlic, avocado, fresh lemon juice, kosher or ocean salt, freshly ground black pepper. I gently mashed the avocado on a bowl, trying to avoid bruising it too much. Added a teaspoon of lemon juice, salt and pepper, and then a teaspoon at the time, sour cream, until the consistency and tasty was what I wanted. So that was on the bun. 

On top of the avocado cream, I had a chopped and shredded mix of kale, red cabbage, red onion, carrot, and beetroot. All very flavor rich, and added so much into the burger, it was the perfect combination, with the other components. The burger recipe follows below. I used a small egg, but you can make them without one too, just make sure you pack them well, before cooking, so they will stay in form. A hamburger patty press is a lovely thing to have. They don't cost that much, and are durable, so you can use one for years, and will save you a lot of headache, if you make a lot of burgers over the season. 
Picture
Picture
Picture
I added cheddar on top of the burger, but you can use white cheese as well. I really like all the taste components together, in my opinion, the best burger so far this season! 
You can use other fish than salmon, as well, trout, rainbow trout, all works with this recipe as well. Just make sure you remove all the bones and skin, and you are good to go. 
I hope you enjoy this recipe, until next time
~ Cheers!

Picture

SALMON BURGERS


4 boneless, skinless salmon fillet, about 550g/1lb 4oz in total, cut into chunks
1 tsp fresh root ginger, grated
1 bunch coriander, chopped 
1 tablespoons dijon mustard
1 tablespoon lemon juice
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus panko (Japanese breadcrumbs)
1 small egg
1 tsp vegetable oil
Kosher salt and freshly ground black pepper



Tip the salmon into a food processor with rest of the ingredients.
Pulse until roughly minced.
Tip out the mix and shape into four burgers.
Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 minutes on each side, turning until crisp and cooked through.


0 Comments



Leave a Reply.

    Picture

    SOCIAL MEDIA

    Picture
    FACEBOOK
    Picture
    PINTEREST
    Picture
    ​TWITTER
    Picture
    BLOGLOVIN
    Picture
    INSTAGRAM

    Archives

    September 2019
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    December 2018
    October 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014

Powered by Create your own unique website with customizable templates.