nutrition facts (Double-Play Salmon Burgers)
Servings Per Recipe 4, Calories 659, Protein (gm) 34, Carbohydrate (gm) 59, Fat, total (gm) 33, Cholesterol (mg) 110, Saturated fat (gm) 7, Monosaturated fat (gm) 7, Polyunsaturated fat (gm) 4, Dietary Fiber, total (gm) 2, Sugar, total (gm) 2, Vitamin A (IU) 243, Vitamin C (mg) 30, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 4, Sodium (mg) 882, Potassium (mg) 401, Calcium (DV %) 71, Iron (DV %) 5, Percent Daily Values are based on a 2,000 calorie diet
| 5 | ciabatta buns |
| 12 | ounces skinless, boneless salmon fillets |
| 3 | green onions |
| 1 | egg |
| 1 | teaspoon seafood seasonoing |
| 3 | ounces smoked salmon, hot style (skinned and boned) or lox |
| 1 | tablespoon olive oil |
| ⅓ | cup mayonnaise |
| Cucumber and green onions, diagonally sliced |
1. In food processor, process one bun to coarse crumbs. Transfer crumbs to large bowl.
2. Coarsely chop salmon fillets and green onions. In processor, pulse to coarsely grind salmon and onions. Add egg, ½ teaspoon of the seafood seasoning, and two-thirds the smoked salmon. Pulse to combine. Transfer to bowl with crumbs. Mix, then shape in four 3-½-inch patties.
3. In 12-inch nonstick skillet heat oil over medium heat. Cook patties 5 to 6 minutes per side, just until golden and cooked through. Meanwhile, toast buns and finely chop remaining smoked salmon.
4. For sauce, combine chopped salmon, mayo, and remaining seafood seasoning. Spoon some sauce on bun bottoms. Layer patty, then top with cucumber and onions. Pass remaining sauce.