Take the classic burger and the classic salmon filet. Now put them together and you have magical, the salmon burger.
Becky Low shares how to serve salmon burger style, and how to finish it off with a tangy aioli.
Spring Salmon Burger with Blue Aioli
- 1 lemon, zested and juiced
- ½ cup creme fraiche*
- 2 ounces crumbled blue cheese (about ¼-cup)
- 1 clove crushed garlic
- 1 ¼ pounds boneless, skinless salmon
- 1 tablespoon sliced green onion (about 1 green onion)
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon fresh ground pepper, or to taste
- 1 egg
- 1-2 teaspoons dijon mustard
- ¼ cup panko bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 tablespoon capers, drained
- Vegetable oil
- 4-6 buns
- Tomato slices
- Greens, lettuce, spinach, watercress, etc
Zest the lemon, then juice; set juice and lemon zest aside.
Whisk together creme fraiche, crushed garlic, and enough lemon juice to create desired consistency. Stir in crumbled blue cheese, breaking up cheese as needed. Cover and refrigerate until ready to serve.
Remove skin and any small bones from salmon; cut into pieces and place about ¼ the salmon in a food processor.** Continue to chop remaining salmon into pieces ¼-½ inch in size.
To the salmon in the food processor add sliced green onion, 1-teaspoon lemon zest, 2-tablespoons lemon juice, salt, pepper, egg and mustard. Pulse food processor until salmon is ground and mixture looks pasty. Hand stir in chunks of salmon, bread crumbs, parsley and capers.
Lightly spray parchment paper with non-stick spray. Place salmon in 5-6 mounds on parchment and shape into a patty the same diameter as buns. Cover and refrigerate 15-20 minutes or up to several hours.
Heat skillet or griddle over medium heat. Brush with oil. Place burgers on hot skillet and cook 3-4 minutes per side or until cooked through and browned. Caution, do not overcook or burgers will be dry.
Toast buns, as preferred. Brush one side of bun with aioli, top with salmon burger, tomato slice and greens of choice. Makes 5-6 burgers, depending on size.
* Creme Fraiche is cream that has been cultured. To make at home: Stir 1-2 tablespoons cultured buttermilk into 1-cup heavy whipping cream. Allow to stand at room temperature for 12-24 hours or until thickened. Refrigerate until ready to use.
** Rather than using a food process, continue to finely chop ¼ the salmon until finely minced.
Becky Low represents The Dairy Council of Utah/Nevada a partner of Dairy West. For delicious dairy recipes and nutrition information go to: https://dairywest.com/recipe/