Peas & Pachetta Bed 12 oz frozen peas 4 oz chopped pancetta 4 tblsp Creme…
Salmon Burgers
OK, I wanted something to try out the new grill on but I just was not feeling like beef.
So I pulled Sizzle with America's Top Chefs off the shelf and started thumbing through it. Now remember: Brand New Grill. I am the Fumbling Foodie. There were more ways to screw this up than I had time to count.
So I kept it simple. I settled on Ray's Cafe Salmon Burger with a few variations. My Sweet Lady Wife declared them excellent.
1 onion, finely chopped
2 ponds salmon filets
1 teaspoon lemon pepper seasoning
1 teaspoon minced garlic
1/2 teaspon kosher salt
2 teaspoons brown sugar
Sautee the onions over medium heat on the stove until golden brown, set aside
Remove the pin bones and skin from the salmon, cut it into hunks, and throw it into the food processor. Grind it up until it is pretty much mush.
Put the salmon into a large bowl. Add the onions, lemon-pepper seasoning, garlic, salt, and brown sugar. Mix thoroughly. Put the bowl in the refrigerator to chill for about an hour.
Npw would be a good time to make the Basil Mayonnaise, below.
Preheat the grill. Remove the salmon mixture from the refrigerator and make 4-6 patties. Put the grill on high and grill for 3-4 minutes per side. Lightly toast the buns on the grill at the same time.
Basil Mayonnaise
1/2 cup mayonnaise
4 basil leaves, finely chopped
1 teaspoon lemon juice
pinch kosher salt.
pinch kosher salt.
Combine the ingredients
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