My quest for lean and mean continues. I’ve found that it’s really easy to cut out grains. Especially when there are wonderful options like this salmon burger. I used to think a burger like this required breadcrumbs. However, I’ve found that with a couple binding ingredients like olive oil mayo and a coarse grain mustard, the bread simply isn’t necessary. I’ve adapted this recipe from a favorite  Williams Sonoma cookbook called Eating Well. These burgers are simply amazing cold, topping an amazing salad with avocado. But they can also serve as main dish with a flavorful aioli.

1 1/4 salmon filet (make sure it is boneless and skinned)
1 tb olive oil mayonnaise
1 tb Dijon coarse grain mustard
1 shallot
juice of 1/2 of a lemon
1 tb (or so) of freshly chopped parsley
1 tsp tamari sauce (can substitute soy sauce)
salt and fresh pepper to taste (remember that the tamari is salty)
olive oil for the pan

Coarsely chop the shallot and put in a food processor. Cut the salmon into large pieces and add to the food processor. Pulse several times until the salmon has been cut finely. Put the fish into a bowl, and combine with the rest of the ingredients. Heat a non-stick pan, and brush with olive oil. Form fish into patties, and drop onto pan. Fry, about 4 minutes on each side, until they are nicely golden.

I am partial to these served cold, when the flavors have the chance to meld together.

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