Continuing on my seafood kick this week, I decided to make salmon burgers. Salmon is a great healthy, if unexpected, alternative to beef. It is full of “good fats,” protein, your full daily serving of vitamin D and lots of B12 vitamin, who knew?
I initially planned on making roasted asparagus to accompany the salmon, since it is in season and relatively cheap, but of course after the holiday my local Safeway was pretty picked over and pathetic, so I just grabbed some broccoli, cause you really can’t go wrong there.
First things first, you have to grind up the salmon. Make sure you fully remove all scales, etc! May be obvious, but wanted to make sure!
I just used my trusty chopper to grind the fish.
Then in a bowl, combine salmon, scallions, lemon zest, lime zest and salt.
Form into equal-sized patties.
Place patties on parchment paper or foil, and place in fridge to chill for about 15 minutes.
While the patties are chilling, you can make the sauce for the burgers. If the sauce doesn’t seem yummy to you, feel free to leave off! I think they are good without it as well.
Take cream cheese, mayo, scallions, lemon juice, lime and lemon zest, and salt and combine in a small bowl. Mix and place in fridge to chill.
Also while the burgers are chilling put a pot of water on to boil to steam the broccoli. Cut into florets and place in steamer basket. Once the water is boiling place the steamer on top of the pot, cover and steam broccoli for 4-5 minutes.
While broccoli is steaming, heat a griddle pan, I used my George Foreman, and remove burgers from the fridge.
Place burgers on the griddle and cook 2 minutes on each side, until medium rare. Remove from heat.
In a small pan, heat olive oil, garlic and lemon juice for the broccoli.
Remove broccoli from the steamer and add to the mixture.
Cook for about a minute, remove from heat.
Plate the burgers with some sauce and broccoli.
So the above directions may have seem complicated to you. The recipes themselves are not tricky, it is just the dance you have to do to coordinate everything. Just make sure you time things right and pay attention, otherwise you could end up with burned burgers or mushy broccoli!
2 pounds skinless, boneless salmon fillet, cut into 1- to 2-inch pieces
1/4 cup minced scallions, white parts only
Zest of 1 lime
Zest of 1 lemon
1 tsp salt
1/2 cup fat-free cream cheese, room temperature
3 scallions, white and greens, finely chopped
1/2 cup reduced-fat mayonnaise
1 tablespoon plus 1 teaspoon lemon juice
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
Pinch of chipotle pepper
Salt to taste
Grind the salmon pieces in a meat grinder, chopper or food processor
In a large bowl, combine salmon, scallions, lemon and lime zest and salt
Form into patties and place on parchment paper, chill in fridge for 15 minutes
Combine all sauce ingredients in a bowl, mix and chill until ready to serve burgers
Heat griddle and spray with cooking spray
Remove patties from fridge and place on griddle
Cook 4-5 minutes, turning burgers once, and cooking until medium-rare
Plate and serve with sauce
Yields 6 servings
1 small bunch broccoli, cut into florets
2 garlic gloves, minced
1 tablespoon olive oil
1 tablespoon lemon juice
Bring a pot of water to boil
Place broccoli in steamer basket, cover
Cook 4-5 minutes
While broccoli is cooking, in a skillet heat oil and add garlic and lemon
Remove broccoli from steamer and add to skillet, cook together for 1-2 minutes
Remove from heat and serve
Yields 2 servings