My friend Adrienne from Knoxville Pixie posted a delicious looking picture on twitter yesterday. It looked so good and perfect for summer BBQ season that I asked her to please guest post and share her recipe with us. I'm hoping to try this recipe VERY soon because my bother in law just got home from a fishing trip to Sitka Alaska this morning.
My Hubs is a total carnivore and not the biggest salmon fan. However, since turning 35 this year, he has become a little more concerned about the kind of food he is eating and how better he can control his salt, cholesterol and fat intake. So after we scarfed down a smorgasbord of nachos, boneless chicken wings, french fries, and beer at a Sports bar on Saturday yet still awoke Sunday to a mean burger craving, I decided it might be a good time to try out a salmon burger recipe I’d previously been too intimidated to attempt.
I think I was nervous to try out a salmon recipe before due to the (what appeared to be) challenging preparation of the fish. But, it was seriously easy, even for me who owns only a food processor attachment for my blender as opposed to the real thing. So let’s get started, shall we?
After some research, I learned you want to get wild caught sockeye salmon if possible. Apparently it’s the best kind and the healthiest and if you want to know the reasons why, you’d have to ask my Hubs, I was too busy playing Angry Birds to pay attention when he told me. I actually found some on sale at my regular grocery store. I picked up about 1.75 lbs of skin-on salmon fillets prepackaged at the fish counter.
For starters, you want to remove the skin (I found it pretty easy to remove most of it by pulling it off by hand, and used a sharp boning knife if it gave me trouble). Once all the skin has been removed, cut salmon into chunks, and place in food processor or lame tiny food processor attachment and pulse until the fish is the consistency of ground beef.
Then transfer the salmon pulp into a large mixing bowl and add 1 tbsp poppy seeds and 1 tbsp grill seasoning. Mix with hands and form into 4 patties. Drizzle patties lightly with olive oil and yell at your Husband to hurry up with the yard work and turn on the grill because in the 6-yrs you’ve owned the pimped out piece of propane machinery, you’ve yet to learn how to turn the darn thing on. Hand the platter of raw fish patties to afore mentioned sweaty other half and bark at him to be sure to use the PAM for grilling spray before putting the burgers on the grill and not to cook the patties any longer than 3 mins per side.
While the burgers cook, make the super simple sauce. Combine ½ cup mayo, ½ cup sour cream and scallions in a bowl and place in fridge until burgers come of the grill.
After precisely 6 mins (or longer if you like your salmon more well done), remove perfectly cooked burgers from the grill, place on yummy crusty hamburger buns and top with scallion sauce, lettuce, and tomato. Serve alongside grilled veg and potato salad or whatever floats your boat. Enjoy!
Serves 2
Ingredients:
- 2 skinless salmon fillets (6 ounces each), cut into large chunks
- 1 tablespoon grill seasoning, such as McCormick brand Montreal Seasoning
- 1 tablespoon poppy seeds
- Extra virgin olive oil for drizzling
- 1/2 cup mayo
- 3 scallions, whites and greens, chopped
- 1/2 cup sour cream
- Lettuce, for topping
- Sliced tomato, for topping
- French Hamburger Buns, lightly toasted
Directions:
Pre-heat the grill, to medium-high.
Place the salmon in a food processor and pulse to grind the meat. Transfer the fish to a mixing bowl and season with the grill seasoning and poppy seeds. Mix and form four patties. Drizzle the burgers with olive oil.
Cook the burgers for 3 minutes on each side for a pink center, or 3 minutes on each side for fully cooked fish.
While the burgers cook, in a bowl, combine the mayo, sour cream and the scallions. Top the burgers with the lettuce, tomato, onion and sauce and serve on crusty, toasted buns.
