Salmon Burgers with Lemon Dill Mayonnaise
Ingredients:
4 salmon fillets (1 to 1 1⁄2 pounds)
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 large eggs
1 cup Japanese panko bread crumbs
1⁄4 cup chopped fresh parsley
1⁄4 cup buttermilk
3 tablespoons minced garlic
3 tablespoons fresh lemon juice, divided
1⁄2 cup mayonnaise
1⁄2 teaspoon dried dill weed
2 tablespoons extra-virgin olive oil
6 hamburger-size rolls, split
6 large lettuce leaves
6 slices tomato, 1⁄4 inch thick
Method:
1. Preheat the oven to 450°F and line a medium baking sheet with parchment paper.
2. Season both sides of the salmon with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Bake for 12 to 15 minutes, until the fish flakes easily with a fork and is cooked through. Let cool for 10 minutes, then shred the salmon with two forks. Add the shredded salmon to a large bowl.
3. Add the eggs, bread crumbs, parsley, buttermilk, garlic, 2 tablespoons of the lemon juice, the remaining 1⁄2 teaspoon salt, and 1⁄2 teaspoon of the remaining pepper to the bowl with the salmon and stir until well combined. Form into 6 equal-size patties.
4. Add the mayonnaise, dill, and the remaining 1⁄4 teaspoon pepper and 1 tablespoon lemon juice to a small bowl and mix to combine.
5. Heat the olive oil in a large skillet over medium heat. In batches, add the salmon patties and cook, until golden brown, 3 to 5 minutes per side.
6. In batches, toast the rolls, cut side down, in the same skillet over medium heat for 1 to 2 minutes. Remove and spread the rolls with the lemon-dill mayonnaise and layer the bottoms of the rolls with 1 lettuce leaf, 1 salmon burger, and 1 tomato slice. Close with top rolls and serve.
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