By Julie van Rosendaal
on June 03, 2011
Salmon burgers take on any number of flavours well; try adding some chopped fresh basil or dill, a finely chopped green onion or two, a spoonful of capers, or give them an Asian twist with some grated fresh ginger, garlic, and a splash of soy sauce and sesame oil.
1 lb fresh salmon or trout filet
1/2–1 cup fresh breadcrumbs
2 tsp grainy mustard
salt and pepper to taste
canola oil, for cooking
1. Finely chop salmon, or cut it into chunks and put it into the bowl of a food processor.
2. Add the breadcrumbs, mustard, salt and pepper, and blend with your hands or pulse in the food processor until combined but not completely smooth.
3. Gently form the mixture into 4–6 patties. Heat a generous drizzle of oil in a heavy skillet set over medium-high heat and cook the patties for 4–5 minutes per side, until cooked through.
4. Serve on buns with mango salsa, guacamole, tartar sauce or tzatziki and spring greens. Serves 4–6.
PER PATTY (recipe made into 4 patties, prepared with 1 tbsp canola oil):
166 calories, 6.8 g fat (0.9 g saturated fat, 3.3 g monounsaturated fat, 2.5 g polyunsaturated fat), 58 mg cholesterol, 0.7 g carbohydrate, 22.8 g protein, 0.1 g fibre
By Julie van Rosendaal|
June 03, 2011