ONION SALMON
This is a great way to barbecue salmon for gatherings. It adds some superficial flavor without hiding the salmons' own great taste.
Provided by Dylan Fitterer
Categories Salmon Fillets
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.
- Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or until salmon flakes easily with a fork.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 2.6 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.5 g, Protein 22.9 g, SaturatedFat 2.5 g, Sodium 68.1 mg, Sugar 1.2 g
PERFECT SALMON BURGERS
Provided by Food Network Kitchen
Time 1h
Yield 4 burgers
Number Of Ingredients 12
Steps:
- Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
- Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
- Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
- Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
SALMON PATTIES/BURGERS WITH A YOGURT HERB SAUCE
Salmon dill patties/burgers great as patties by themselves with the yogurt sauce or as a burger in a bun.
Provided by The Flying Chef
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large pan bring salted water to boil (enough to submerge salmon in). Turn heat down to medium and boil for about 8-10 Min's, don't worry if it's not totally cooked as you will be frying patties later.
- In a large bowl flake salmon, add all the other ingredients except egg and panko. Mix to combine try not to over mix. Add egg and if using panko flakes add 1 cup and reserve 1/2 cup for coating the outside of the patties. If using regular breadcrumbs you can add the whole 11/2 cups now.
- Shape into patties makes about 8 smaller patties (2 per person) if serving by themselves with sauce and salad and 6 large burgers if doing in burger buns. If making with panko just lightly coat the outside of each Pattie with some of the reserved panko flakes.
- Heat some oil in a fry pan and cook each side until golden brown and crisp about 4-5 Min's a side.
- Yogurt sauce.
- Combine all the ingredients. I like to make this an hour or two ahead of time to allow the herbs to infuse the yogurt.
- Serve patties atop salad greens and drizzle yogurt sauce.
Nutrition Facts : Calories 526.9, Fat 17, SaturatedFat 4.2, Cholesterol 163.7, Sodium 651.3, Carbohydrate 44.1, Fiber 3.4, Sugar 9.7, Protein 48.2
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