Fuzzy's Salmon Burgers with Lime Mayonnaise
By: Scott Robertson Posted On: 2014-05-17It is your furry friend Fuzzy here. Scott asked me to share my favourite salmon recipes with you. Of course I can't tell you all my secrets, but I will share this one with you. As it is summer it means BBQ time and also burgers. Now what is nicer than a nice salmon burger with lime mayonaise? Nothing right. Although Scout disagrees and says a nice cup of coco.
Anyway it made me hungry, so enjoy my recipe and I will see you later.
Fuzzy's Salmon Burgers with Lime Mayonnaise
ingredients
1 pound fresh salmon fillet, skinned and cut into 1-inch chunks
3/4 cup panko (Japanese-style bread crumbs)
2 green onions, thinly sliced
2 tablespoons snipped fresh cilantro
2 teaspoons grated fresh ginger
1 clove garlic, minced
2 eggs, lightly beaten
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
2 tablespoons vegetable oil
1 recipe Lime Mayonnaise
Sandwich buns and leaf lettuce (optional)
directions
1. Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not overprocess); set aside. In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon
2. Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on the tray. Shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be easier to handle after chilling).
3. Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees F). Serve with Lime Mayonnaise on buns with lettuce.
Lime Mayonnaise
ingredients
1/4 cup mayonnaise
2 tablespoons red onion, minced
2 teaspoons lime juice
directions
1. In a bowl stir together mayonnaise, red onion, and lime juice. Refrigerate until ready to serve.
(This comes from point of a stuffed teddy bear who a story line resolves around - there are no pictures. This is a real recipe though, and if you make it please share a photo. Thanks!)