Oh, a springlike day to plan a few menu ideas to get away from winter dinners. It usually starts with a fabulous Yotam Ottolenghi fresh salad… Search Yotam here or somewhere else, and a few favorites might show up. There was not a lot of time to prep on a busy day, so a stop at the seafood market for salmon to make burgers in order plus fresh clams for chowder. Salmon fit the menu today, and a quick processor method is the perfect shortcut solution to make the burger patties. No escaping the bread zone for me today, so I’ll go with a gently toasted brioche bun, just not in the mood for a lettuce top and bottom.
I prefer a little processor salmon and hand chop the rest of the salmon..
To make four patties, you need about 1-1/4-1/1/2 pounds of the freshest boneless salmon filets, S&P, oh so lovely salt packed capers, rinsed a bit of Dijon mustard, and of course fresh lettuce, tomatoes, and anything saucy that you want slather on the bun like a mild tartar sauce. Below is a link to a favorite recipe that I have used, but I never really quite followed this particular recipe, but a good start… Other ingredients that I have added listed below:
Chili Crunch please
Red onions, soaked in ice water 10-15 minutes, drain, and set on paper towel
Dill, fresh or dried pinches to taste
LINK: Love Chewing the Fat blog! https://chewingthefat.us.com/2024/06/mark-bittmans-fresh-salmon-burgers.html
You must be logged in to post a comment.