This is a good recipe even if you aren’t crazy about Salmon. It makes 2 salmon burgers, but you can stretch it to 3 if you need to. I made a creamy cocktail sauce that tastes great on the burgers (2 parts catsup, a squirt or 2 of creamy horseradish and a spoonful of mayonnaise).
1 can drained salmon
1 egg, beaten
1/2 cup fine, dry breadcrumbs
1 tsp Italian Seasoning
1/4 tsp salt
ground pepper to taste
2 Tablespoons vegetable oil
2 buns, split and toasted
Combine salmon, egg, 1/4 cup of the breadcrumbs, Italian seasoning, salt and pepper. Form patties about 1/2 inch thick.
Spread remaining bread crumbs on a plate and dredge the patties in the crumbs until coated.
Heat oil over medium heat and cook patties 3 minutes on each side
I’m not going to lie, this was horrible. I spat it out. The animals all thought it was great though.
I’m not even going to post how to make it, but I used this recipe http://www.dummies.com/how-to/content/salmon-roe-battleship-sushi.html We used Romanoff Red Salmon Caviar. So bad. Don’t do this. Don’t ever do this.
two 3-4 oz wild Alaskan salmon filets or one jumbo filet
approx ¼ cup shelled pistachio nuts [salted or unsalted; up to you!]
approx ¼ cup chipotle panko bread crumbs
a few drizzles of your favorite healthy oil
salt, pepper, and garlic powder, to taste
The measurements aren’t super detailed since this one can be easily thrown together without slaving over measuring cups or spoons; another reason why I prefer cooking to baking =) Can’t find chipotle panko? No problem! Simply use plain panko breadcrumbs or season them with your favorite chipotle seasoning blend. It’s also really good with Italian-seasoned panko too!
Pre-heat your oven or toaster oven to 450 degrees F and line a baking sheet with foil.
Finely chop your pistachios until they’re practically minced [the smaller the better!] using a chef’s knife or even a food processor if you so choose. Another method? Pour the nuts into a plastic bag and crush with a heavy bottle of wine or equivalent. [Hey… it works!] Toss together with panko and set aside.
Next move on to the salmon.
Heat a cast iron pan or skillet with a hearty drizzle of oil to high/medium-high heat and hold off on adding the salmon until you’re sure it’s hot.
While you wait, season both sides of your salmon with garlic powder, salt and freshly ground black pepper or cayenne pepper.
The wild salmon I buy always has the skin on one side; simply remove it with a knife or sear that side [unseasoned] first, it will peel right off after a minute or two! After removing the skin, season that side as well.
Allow each side a minute or so on the hot skillet to sear [look for an opaque crust with a rare center], then ensure there’s still a bit of oil in the pan and coat one side of your salmon with the panko/pistachio mixture. Add as much or as little as you’d like!
Flip the salmon filet, breading side down, and allow the topping to crisp for just under a minute or so.
With a spatula, move the salmon to a foil lined baking sheet [pistachio side up] and bake for approximately 5-10 minutes, depending on the thickness of your filet.
The result is a crisp, flavorful crust on the outside with a tender flaky inside.