Salmon Burger with pickled onions
By á-161741
Ingredients
- FOR THE SAUCE:
- 1/2 cup cream cheese, room temperature
- 3 scallions, white and greens, finely chopped
- 1/2 cup mayonnaise
- 1 teaspoon chopped flat-leaf parsley
- 2 teaspoons chopped capers
- 1 tablespoon plus 1 teaspoon lemon juice
- 2 cornichons, minced (optional)
- 2 teaspoons grated lemon zest
- 2 teaspoons grated lime zest
- Pinch of cayenne pepper
- Coarse salt and freshly ground pepper
- FOR THE PICKLED ONIONS:
- 1 medium red onion, finely chopped
- 3 tablespoons white vinegar
- 1/2 cup red-wine vinegar
- 2 teaspoons sugar
- 1 1/2 tablespoons coarse salt
- For the burgers:
- 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
- 1/4 cup unsalted butter, room temperature
- Coarse salt and freshly ground pepper
- Olive oil, for griddle
- 6 hamburger buns with sesame seeds, split
- 1 pound baby arugula, washed and dried
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 avocado, peeled, pitted, and cut lengthwise into 18 pieces
Details
Preparation
Step 1
Make the sauce: In a medium bowl combine all the ingredients. Whisk until smooth. Chill until serving. Make the pickled onions: Place all ingredients in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and let steep for 20 minutes. Let cool before using. Make the burgers: 4 Meridian Wild BC Sockeye Salmon Burgers Preheat your bbq or griddle over medium-high heat and brush the patties evenly with butter; season with salt and pepper. Lightly brush grill/griddle with oil and place patties on griddle. Cook, turning once, until medium, 5-7 minutes. Remove patties from grill/griddle. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute. Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine. Spread 1 tablespoon sauce over the top half of each hamburger bun. Top sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately.
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