ChatterRecipe August 2010

Salmon Burgers

So even though Leo is the lion, and therefore a carnivore that traditionally likes his meat, I am switching my recipe up this month and in keeping with our “healthy heart” theme, bringing you a recipe for a lovely summer burger made with one of our oil rich fish instead of ground meat.

I remember my cousin and I having lunch one day at a local restaurant near me, ironically called “Jane” (which is my middle name) and we had salmon burgers and they were great! This recipe comes from Rachel Ray and is served with a ginger-wasabi mayonnaise, serves 4. And, if you fancy some French Fries with your Salmon Burgers, Rachel also suggests simply heating some pre-cut frozen fries in the oven, and before they are fully crisp, add some sesame seeds and toss them amongst the French Fries, then return to the oven and cook for a few more minutes so that the sesame seeds toast and release their flavor.

For the Burgers

1 ½ lbs Salmon Fillet (remove the skin & pin bones)

2 cloves of Garlic (chopped or grated)

3 inch piece of fresh Ginger (minced or grated)

3 tablespoons Tamari (aged soy sauce) or substitute with regular Soy Sauce

Scallions (chopped)

½ small Red Bell Pepper (seeds removed & finely chopped)

2 teaspoons Sesame Oil

2 teaspoons Grill Seasoning or substitute with Salt & Pepper

Coarse Black Pepper

1 tablespoon Oil (use something light such as CanolaSafflower or Peanut)

Sesame Kaiser Rolls (split and toasted) or substitute with your own roll preference

Red Leaf Lettuce (for garnish) or substitute with another lettuce or green of your choice

For the Wasabi Mayonnaise

½ to ¾ cups Mayonnaise

2 tablespoons Wasabi Paste

Juice of 1 Lime

Cube the Salmon into bite-sized pieces and place in a food processor. If you don’t own one, then cut the salmon into very small pieces, equivalent of a coarse grind so it takes on the consistency of ground meat. Transfer into a bowl and combine with the Garlic, 1/3 of the Ginger, the TamariScallionsRed Bell PepperSesame OilGrill Seasoning and Coarse Black Pepper. Don’t be afraid to mix it together with your hands, it really is the best way for something like this! Form the mixture into 4 patties, approximately 1 ½ inches thick. Drizzle both sides of the patties with the Oil, and cook in a non-stick skillet over medium-high heat for about 5 -6 minutes on each side for well-done, and a little less time if you prefer “pink in the middle.” Don’t overcook otherwise you’ll dry them out. While the burgers a re cooking, mix together the Mayonnaise, the remaining Ginger, the Wasabi Mayonnaise and Lime juice. Split and toast the Rolls or Bunsand spread the Wasabi Mayonnaise mixture on them. Top each with a Salmon Burger and some Red Leaf Lettuce before setting the Buntops in place.