Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, November 14, 2013

Salmon Burger

Salmon is a great go to fish and serving it up as a burger on a perfectly toasted bun is an easy way to change things up.  You can chop everything by hand but it’s much easier to use a Cuisinart.  Start with the green ends of some scallions, fresh ginger, and lemon juice, then run until finely chopped.  Add a pound of cut up skinless salmon and pulse until coarsely ground.  In a bowl combine the salmon mixture with a lightly scrambled egg, a cup of breadcrumbs or panko, and salt and pepper.  Form into patties and cook in a medium hot frying pan with just enough oil to keep them from sticking.  This time around I served them with some grilled onions and cilantro pesto but nearly anything goes, a caper mayonnaise, aioli, some hoisin or Sriracha sauce, or simply lettuce and tomato. 

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