Sunday, October 29, 2006

Salmon Burgers on a Lightly Toasted Brioche

The parental unit came to visit this weekend, so I had to whip up something fast to sup on. Here was the tentative menu;

However, I ended up dropping the Shanghai Bok Choy stir fry, and went with the Salmon Burgers, Baked Potato (regular and sweet) Wedges, and White Chocolate Mousse with Pumpkin Gelato and Chocolate Triangles for garnish. I'm happy with how the mousse turned out, although I'm not a big mousse fan. The salmon burgers were great, but I didn't add quite enough salt.

Enough chit-chat, onto the recipe.

Salmon Burgers on a Lightly Toasted Brioche

Salmon Burgers:
- ~ 1 lb wild salmon fillet
- 1 Tbsp Dijon Mustard
- finely grated ginger
- 1 Tbsp Oyster sauce
- 1 Tbsp Sesame Oil
- 1-2 eggs
- diced green onions
- Panko crumbs
- salt and pepper

- Fresh Brioche Rolls from your neighborhood bakery
(I prefer Witherspoon Bread Company)

  1. Remove the skin from the salmon fillet, and remove and bones that you might see. I find that peeling the skin off works the best.
  2. Chop the salmon meat into small pieces.
  3. Add in all of the other ingredients, with the eggs and Panko added last. Don't add too much Panko, because you want the mixture to hold together well without being too dry. If 1 egg is not enough, add in another one.
  4. Form the salmon mixture into patties.
  5. Saute in olive oil, ~ 4-5 minutes per side, depending on thickness.
  6. Add a dash of butter to a separate skillet, and lightly brown fresh brioche rolls, cut into buns.
  7. Also, lightly sautee and carmelize some purple onions.
  8. Serve salmon burgers fresh with lettuce, tomatoes, and onions.



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