SALMON BURGERS

SALMON BURGERS image

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

Ingredients for the topping:
4 - 5 ripe tomatoes preferably from the market or large bunch of cherry tomatoes
olive oil
fleur du sel (or ground sea salt)
1 soup spoon of dried oregano
Preheat the oven to 160°. Coarsely chop the tomatoes and put them in an ovenproof dish. Drizzle olive oil over the tomatoes and add the salt and oregano. Slowly roast the tomatoes in the oven until completely wilted.
Ingredients for the burgers:
4 soup spoons of olive oil
1 small to medium red onion cut in half and then in thin half rounds
¼ cup fish stock (fond de poisson)
¼ cup dry white wine
1lb fresh salmon filets ground (I ask the fish monger to do this for me, but you can also do it in a food processor)
3 anchovy filets ground to a paste
2 eggs lightly beaten
1 small chipoltle pepper seeds removed and finely chopped
zest of one lemon
1/2 cup breadcrumbs
1 bunch coarsely chopped Italian parsley
fleur du sel (or ground sea salt)
fresh ground pepper
1 loaf challa or other similar type bread

Steps:

Heat the oil in a skillet and add the onions. Cook over low heat to caramelise the onions, about 15 minutes. When the onions are quite wilted (about 10 minutes) add the fish stock and wine. Continue cooking until almost all of the liquid has evaporated but the onions remain "wet". Remove the onions from the skillet to a plate or bowl to cool. While the onions are cooking, in a large bowl, add the ground salmon and all other ingredients except the bread. When the onions have cooled add them as well. Gently mix the contents with your hands until completely combined. If the mixture seems to wet, add additional breadcrumbs until you have a good consistency for making burgers that will hold together. Cover the bowl and let the mixture sit for at least 30 minutes to allow the breadcrumbs to soften and the flavours combine. Then form four salmon burgers. Cook the salmon burgers on a heated grill (or fry in a skillet) until cooked through. About 4 - 5 minutes per side. Slice 4 thick pieces of the challa and rub a bit of olive oil on both sides. Grill the tresse at the same time as the burgers. Hint: the burgers are quite delicate, be sure to let it get quite firm before turning. To assemble the burgers: Put one piece of bread on each plate and then place a burger on top of the bread. Top the burger and bread with the roasted tomatoes. I usually serve these burgers with roasted new potatoes and fresh roasted vegetables such as spring onions, peppers, baby carrots and fennel that are cut up, coated with a bit of tomato paste, and then tossed in olive oil and herbs. The combination is then wrapped up in foil and tossed on the grill.

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