What's for dinner tonight ?
- Thread starter scott craven
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scott craven
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IronNoggin
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L
Local Hali Hunter
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Had this recipe last night. I seen it from a post years ago from Chef Patrick. It's surprising how good it is.
Yields: 4-6 burgers, depending on thickness
In a small bowl, combine mayo ingredients and stir until completely combined (can whirl in food processor). Refrigerate until ready to serve.
!For Salmon Burgers:
In a bowl, add salmon, garlic, green onion, and Panko. Mix gently until well combined.
In a smaller bowl, combine egg whites, soy, lemon, and salt. Whisk. Pour over salmon/Panko mixture and toss gently until mixture is moistened.
Heat a skillet to medium heat and swirl with canola oil.
On a cutting board or work surface, form salmon into 4-6 equal-sized patties, packing firmly. Using a sturdy spatula, transfer patties to hot pan.
Cook until golden and crispy, about 4 minutes. Flip and repeat until burgers are cooked through, but not dried out, about 3-4 more minutes, depending on thickness. Sprinkle finished burgers with sea salt.
Serve on a bun with Cilantro Mayo (be generous), lettuce, tomato, red onion, and avocado.
Salmon Burgers with Cilantro Mayo
Yields: 4-6 burgers, depending on thickness
- For the Cilantro Mayo:
- 1/2c mayonnaise
- 1 clove garlic, minced
- 1/2c cilantro, chopped fine
- dash of cayenne pepper
- squeeze of lemon
- For the Salmon Burgers:
- 2lb salmon, diced (I use Sockeye salmon)
- 3/4c Panko crumbs
- 1 clove garlic, minced
- 1/2c green onions, thinly sliced
- 2 egg whites
- 3T soy sauce
- 2t fresh lemon juice
- 1/2t salt
- For Serving:
- Hamburger Buns (I used wheat), preferably toasted
- Lettuce, torn
- Tomato, sliced
- Avocado, sliced
- Red Onion, sliced
- Lemon Wedges
- Cilantro Mayo
In a small bowl, combine mayo ingredients and stir until completely combined (can whirl in food processor). Refrigerate until ready to serve.
!For Salmon Burgers:
In a bowl, add salmon, garlic, green onion, and Panko. Mix gently until well combined.
In a smaller bowl, combine egg whites, soy, lemon, and salt. Whisk. Pour over salmon/Panko mixture and toss gently until mixture is moistened.
Heat a skillet to medium heat and swirl with canola oil.
On a cutting board or work surface, form salmon into 4-6 equal-sized patties, packing firmly. Using a sturdy spatula, transfer patties to hot pan.
Cook until golden and crispy, about 4 minutes. Flip and repeat until burgers are cooked through, but not dried out, about 3-4 more minutes, depending on thickness. Sprinkle finished burgers with sea salt.
Serve on a bun with Cilantro Mayo (be generous), lettuce, tomato, red onion, and avocado.
Drove up to CR for the day to flog flies for pinks and managed to take home a nice chrome one for dinner at my garden loving parents place. Say what you want about them, but on light tackle they put up a great fight and go great on the BBQ. If frozen I mostly use them for smoking to put in chowders and quiche. To pair the salmon we made some garden potato salad, with garlic butter grilled zucchini from the garden and garden snap peas. I love eating local.
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Bryan Allen
Well-Known Member
Juby-- I have long tried to get the fishing snobs to recognize the value of pinks- They are beautiful fish if treated right when landed.. Fresh pink vs fresh chinook on the BBQ----hands down the delicate flavour of pinks wins for me.
Im not sure I would go as far as saying they are vastly superior to Chinook but they definitely hold their own and aren't just cat food. In todays day and age with price of gas and retention of 1 slot size you can be much more cost effective filling your freezer on good pink runs. I find them best eaten fresh within hours of being caught otherwise they don't hold up frozen as well if being baked or bbq'd. Any time I freeze them they are designated smokers and make nice additions to an omelet, quiche, or chowder. Best part is they are willing and aggressive biters of the fly and are very sporting to catch.
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Brian Reiber
Well-Known Member
Wow, how did you do that? Cook times, temps, etc. Over the years I have become more and more obsessed with using as much of the resource as I can. I never thought of eating the spines (other than canning which I include pin bones but no vertebrae.)
Rain City
Crew Member
You dont eat vertebrae in your canned? That's the best part!
tubber
Well-Known Member
I would scrape the raw backbone of a spring with a spoon for salmon burgers, but the grilled bits on a sockeye frame are delicious.
3 or 4 minutes per side. Charred works too.
Brian Reiber
Well-Known Member
I also did as a kid. Skin and all bones. I loved it. I'd still do it but I don't think the family would like it as much.
sasqman
Crew Member
The vertebrae of Canned salmon is like the water chestnut of Chinese food.
Brian Reiber
Well-Known Member
I do scrape carcasses. Lots of good meat there. However, grilling the spine is a new one to me. Looks great.
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