EVERYTHING SALMON BURGERS WITH SCALLION SOUR CREAM-CREAM CHEESE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
- Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
- Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
- While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
- Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.
SALMON BURGERS WITH DILL CREAM CHEESE TOPPING
"Chef Richard Blais serves these Salmon Burgers on homemade rolls topped with an "everything" spice mixture of McCormick® Gourmet Collection Coriander Seed, Poppy Seed, Toasted Sesame Seed, Sicilian Sea Salt and Black Pepper".These tasted so good and it was another take on these burgers :).Created by Chef Richard Blais for the McCormick® Gourmet Collection. Chef Blais is the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef :)
Provided by Manami
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE DILL CREAM CHEESE TOPPING:.
- Mix all ingredients in small bowl until well blended;cover & refrigerate until ready to serve.
- FOR THE SALMON BURGERS:.
- Place salmon in food processor & cover; pulse until coarsely chopped, scraping down sides. (Do not over process salmon.)
- Place salmon in large bowl.
- Add egg, panko, onion, capers, lemon peel, dill weed, garlic powder, chile pepper, sea salt and pepper.
- Mix until well blended & shape into 4 patties.
- Heat oil in large nonstick skillet on medium heat.
- Add salmon patties; cook 4 to 5 minutes per side or until lightly browned and cooked through.
- Serve salmon burgers on bagels or rolls, if desired.
- Top with Dill Cream Cheese Topping.
- *Salmon patties can be prepared 6 hours ahead. Place in single layer on baking sheet. Cover with plastic wrap and refrigerate.
Nutrition Facts : Calories 329.7, Fat 19.5, SaturatedFat 8.1, Cholesterol 141.7, Sodium 597.3, Carbohydrate 9.9, Fiber 1, Sugar 1.6, Protein 27.9
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
SALMON, DILL AND CREAM CHEESE SPREAD
Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.
Provided by Judy Harmon
Categories Condiment/Spread Herb No-Cook Rosh Hashanah/Yom Kippur Cream Cheese Salmon Dill Bon Appétit Georgia
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season spread with salt and pepper. Transfer to small bowl. Serve with baguette rounds.
SALMON BURGERS WITH DILL TARTAR SAUCE
Categories Herb Salmon Summer Grill/Barbecue Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.
SALMON BURGERS WITH SOUR CREAM-DILL SAUCE
Cream and dill sauce provides a simple addition to a hearty salmon burger that's ready in 30 minutes - great for dinner. Perfect if you love seafood.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, stir sauce ingredients until well mixed. Cover; refrigerate until serving.
- In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. Shape mixture into 4 patties, about 4 inches in diameter.
- In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.
Nutrition Facts : Calories 300, Carbohydrate 6 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 0 g
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