I’ve been trying to cook more fish lately and since I’m pretty particular how I like to eat it, I figured no better time to experiment with new recipes. I made these salmon burgers from Giada’s latest cookbook. While many of the recipes in the book don’t appeal to me, this one seemed so easy, I figured might as well try. Overall, it was easy to make and tasted delicious. I accidentally dropped some egg yolk in (recipe only calls for egg whites) but it still turned out great. I made small burgers, so the recipe yielded 8 instead of 4. As an added bonus, it tasted great the next day too. We used dinner rolls for buns, which was the perfect size. We also drizzled a little pareve (non-dairy) ranch dressing on top. We will definitely make these again!
Adapted from Happy Cooking
Yields 8 small or 4 regular size burgers
3/4 lb. salmon cut into 1-inch pieces
1 Egg white
1/2 tsp. Orange zest
1 tsp. Lemon zest
2 tbsp gluten free panko bread crumbs
1/4 cup flat leaf parsley, chopped
4 tbsp capers
1 large shallot, chopped
1/3 tsp kosher salt
1 tbsp olive oil
1. In a food processor combine all the ingredients except olive oil. Pulse a few times until everything is incorporated. (I pulsed it a little more to make the texture finer)
2. Once combined, form mix into 8 small parties.
3. Heat a medium saute pan on medium-high heat and add olive oil.
4. Carefully place burgers in pan and cook for a few minutes on each side, until firm to the touch.
5. Enjoy with a bun or dinner roll. Add about 1-2 tsp of pareve ranch dressing to garnish.