Lent season is here so I have to come up with many seafood items to cook since we can't eat meat on Fridays.
My daughter loves bake salmon but we never used up the whole salmon slab so I always try to find something to make to use up the extra salmon that we have.
SALMON BURGER
Ingredients:
- 2 lb fresh skinless and deboned salmon, cut into small chunks
- 1/2 cup Italian bread crumb
- ½ lemon, juiced
- 2 TB finely chopped red onion
- 4 TB mayonnaise
- 2 TB dijon mustard
- 3 TB chopped fresh cilantro and parsley
- 1 tsp salt or Tony Chachere's (I like the creole taste)
- 1/2 tsp pepper
- 3 tablespoon butter or olive oil
Instructions
- Pour the bread crumbs in a large bowl. Add the finely chopped chunks of salmon to the bowl. I chopped mines finely with a knife.. If you prefer you can use a good processor and pulse it a few times.
- To the salmon and breadcrumbs add the remaining ingredients: lemon juice, red onion, mayonnaise, mustard, fresh herbs, salt and pepper. Stir the ingredients together.
- Form the ingredients into hamburger patties.
- In a large skillet (I use a large cast iron skillet), over medium-high heat, melt 3 tablespoon of butter or olive oil. Once the pan is hot, add the salmon burgers and cook for 5 minutes on each side, until lightly golden brown.
- Serve wth hamburger buns.
- I like to dress mines with mayo, lettuce, tomato, ketchup, cilantro and Dijon mustard.
Enjoy!!
