Spicy Salmon Burgers
The recipe Spicy Salmon Burgers is ready in about 20 minutes and is definitely a spectacular gluten free and pescatarian option for lovers of American food. This recipe serves 4 and costs $4.58 per serving. One portion of this dish contains roughly 36g of protein, 23g of fat, and a total of 436 calories. It is brought to you by A Healthy Life for Me. 734 people have tried and liked this recipe. It works well as a main course. A mixture of shallots, kosher salt, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 98%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Salmon Burgers with Dill and Old Bay (and win a year’s worth of wild-caught salmon!), Salmon Burgers, and Salmon Burgers.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
¼ pound of brussels sprouts, trimmed and cut into halves
1 tablespoon capers, drained and chopped
1 tablespoons ghee or butter
½ cup gluten free panko bread crumbs
Pinch of ground black pepper
½ teaspoon kosher Salt
Pinch of kosher salt
¼ teaspoon fresh lemon juice.
2 teaspoons spicy sugar free mayonnaise
½ tablespoon olive oil
1 tablespoon olive oil
1 ½ pounds skinless, boneless salmon
2 shallots, peeled and cut into chunks
Equipment:
baking sheet
oven
food processor
bowl
frying pan
Cooking instruction summary:
Preheat oven to 400On a rimmed baking sheet place bussels sprouts, salt, pepper and olive oil. Toss to coat Brussels.Place in oven and roast until brown, about 30 minutes.Remove and let cool. When you can handle slice into slivers, toss with fresh lemon juice and set aside to serve.Cut the salmon into large chunks, and put a food processor, along with the mayonnaise and shallot. Turn the machine on, and let it run, stopping to scrape down the sides if necessary. Pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.Scrape the mixture into a bowl, and by hand, stir in the gluten free bread crumbs, capers and salt and pepper. Shape into four burgers. Place on a plate and stick in refrigerator for 30 minutes to firm up salmon, or in the freezer for 10 minutes if you are in a hurry.Place the ghee and oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter and oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.Be careful not to overcook. Serve on a bed of roasted brussels sprouts slaw or on buns with roasted brussels topping burger.
Step by step:
1. Preheat oven to 400On a rimmed baking sheet place bussels sprouts, salt, pepper and olive oil. Toss to coat Brussels.
2. Place in oven and roast until brown, about 30 minutes.
3. Remove and let cool. When you can handle slice into slivers, toss with fresh lemon juice and set aside to serve.
4. Cut the salmon into large chunks, and put a food processor, along with the mayonnaise and shallot. Turn the machine on, and let it run, stopping to scrape down the sides if necessary. Pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.Scrape the mixture into a bowl, and by hand, stir in the gluten free bread crumbs, capers and salt and pepper. Shape into four burgers.
5. Place on a plate and stick in refrigerator for 30 minutes to firm up salmon, or in the freezer for 10 minutes if you are in a hurry.
6. Place the ghee and oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter and oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.Be careful not to overcook.
7. Serve on a bed of roasted brussels sprouts slaw or on buns with roasted brussels topping burger.
Nutrition Information:
covered percent of daily need
