Crispy salmon burger, garlic and caper mayonnaise, turmeric bell pepper strips, green salad
Burgers, Vegetables and Fruits, Salmon and tuna
A less common, but equally good, fish burger that will surprise everyone.
IngredientsRecipe for 4
- Salt and pepper
- Vegetable oil
Preparation time: 30 min
Preheat your Oven at 400 °F
Skin the salmon (if necessary) and cut into cubes.
Chop the shallot, chives and garlic finely.
Prepare a bowl with the beaten eggs, another with the flour, and one with the Panko breadcrumbs.
Finely chop the capers.
Halve the peppers and seed them well.
Tear the leaves of Romaine to the diameter of the buns.
- Crispy salmon burgers patties
In your food processor, put the salmon, shrimp, garlic, shallot and egg, mix the whole into thick puree while diluting with the cream. The dough must be firm enough to form patties (burger). Add the chives to the mix using a spatula. By hand, protion and make into patties, about 95g to 100gr each. Leave the patties in the freezer for about 15 minutes, it will help you bread without distorting them.
Directly from freezer, pass the salmon patties in the tray of flour, removing any excess. Then put the patties (one by one) in the beaten egg, then finish in the breadcrumbs Panko, press with the hands so that the breadcrumbs adhere well to the salmon.
In a hot skillet with vegetable oil, fry the patties on each side until browned (1 to 2 minutes on per side side), keep them on a baking sheet. Just before serving, finish them for 3 to 5 minutes in the oven.
In a bowl, mix the egg yolk and mustard and chopped garlic, using a whisk, stir in the oil slowly, whisking continuously, until a mayonnaise thickness is acheived. Then add chopped capers,followed by salt and pepper as needed.
- Bell peppers
Cut the various peppers into large strips. In a hot skillet with vegetable oil, fry the peppers until cooked but still crunchy, then finish with the turmeric, ensuring to mix everything well.
Toast the buns lightly in the oven, then spread mayonnaise on each side.
Place the romaine leaf, the peppers, and the patty on the bottom half of the bun and finish with the other half on top.
On the plate, add baby spinach salad seasoned with a dash of olive oil and balsamic vinegar, and salt and pepper.
Do not use a knife to cut the salad, as you will quickly oxidize it. Tearing if will prevent the brown edges.
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