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Prep Time: Cook Time: Total Time:
Dill Mustard Salmon Burgers
Dill Mustard:
1 tablespoon sugar
2/3 cup fresh dill sprigs
2/3 tablespoon Dijon mustard
2/3 teaspoon fresh lemon juice
2/3 tablespoon white wine vinegar
1 tablespoon olive oil
Salmon Burgers:
3/4 pound boneless, skinless salmon fillet
1 egg
1 cup breadcrumbs
2 tablespoons chopped, fresh dill
2 tablespoons chopped shallots
1 teaspoon chopped capers
salt to taste
freshly ground black pepper
nonstick cooking spray
4 hamburger buns
lettuce leaves
1 large tomato, sliced
Dill mustard: Place the sugar and dill in a small food processor fitted with the blade attachment and process for 1 minute.
Add the mustard, lemon juice and vinegar and process until smooth.
With the processor running, add the olive oil slowly through the feed
tube. This makes about 1/2 cup. Extra sauce can be stored in the refrigerator for up to 5 days and served with fish and shellfish.
Salmon Burgers: Cut the salmon into 1 inch pieces. Place the salmon in the food processor, fitted with the blade attachment. Coarsely grind the salmon.
In a small bowl, stir the egg, breadcrumbs, dill, shallots, capers, salt
and pepper together. Add the ground salmon and stir to combine. Form the salmon mixture into 4 patties, about 1/2 inch thick.
Heat a nonstick skillet sprayed with nonstick spray over medium heat. Cook the burgers on both sides until the burgers are golden brown and just cooked through, about 3 minutes per side.
Meanwhile, toast the hamburger buns. Serve the salmon burgers on the toasted buns with dill mustard sauce, lettuce and tomato.
Serves 4.
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Dill Mustard Salmon Burgers
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Category: Recipes
Prep Time: Cook Time: Total Time:
Dill Mustard Salmon Burgers
Dill Mustard:
1 tablespoon sugar
2/3 cup fresh dill sprigs
2/3 tablespoon Dijon mustard
2/3 teaspoon fresh lemon juice
2/3 tablespoon white wine vinegar
1 tablespoon olive oil
Salmon Burgers:
3/4 pound boneless, skinless salmon fillet
1 egg
1 cup breadcrumbs
2 tablespoons chopped, fresh dill
2 tablespoons chopped shallots
1 teaspoon chopped capers
salt to taste
freshly ground black pepper
nonstick cooking spray
4 hamburger buns
lettuce leaves
1 large tomato, sliced
Dill mustard: Place the sugar and dill in a small food processor fitted with the blade attachment and process for 1 minute.
Add the mustard, lemon juice and vinegar and process until smooth.
With the processor running, add the olive oil slowly through the feed
tube. This makes about 1/2 cup. Extra sauce can be stored in the refrigerator for up to 5 days and served with fish and shellfish.
Salmon Burgers: Cut the salmon into 1 inch pieces. Place the salmon in the food processor, fitted with the blade attachment. Coarsely grind the salmon.
In a small bowl, stir the egg, breadcrumbs, dill, shallots, capers, salt
and pepper together. Add the ground salmon and stir to combine. Form the salmon mixture into 4 patties, about 1/2 inch thick.
Heat a nonstick skillet sprayed with nonstick spray over medium heat. Cook the burgers on both sides until the burgers are golden brown and just cooked through, about 3 minutes per side.
Meanwhile, toast the hamburger buns. Serve the salmon burgers on the toasted buns with dill mustard sauce, lettuce and tomato.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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