SALMON BLT
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown.
- Pat the salmon dry and season with salt and pepper.
- Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side.
- Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
- Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.
PERFECT SALMON BURGERS
Provided by Food Network Kitchen
Time 1h
Yield 4 burgers
Number Of Ingredients 12
Steps:
- Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
- Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
- Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
- Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
SALMON BURGERS
Steps:
- Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
- Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g
BLT SALMON BURGER
For a tasty and healthy alternative to red meat, try this salmon burger from Liran Mezan of BLT Burger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 14
Steps:
- Pass salmon filet through a meat grinder fitted with a large disc or cut into 1-inch pieces and place in the bowl of a food processor; pulse until ground, 1 to 2 minutes.
- Transfer ground salmon to a large bowl. Add scallions, lemon and lime zests; mix until well combined. Divide mixture evenly into six portions. Using a 3-inch ring mold, evenly pack one portion of the salmon mixture into ring mold to create a 3/4-inch thick patty. Repeat process with remaining salmon. Place patties on a parchment paper-lined baking sheet and transfer to refrigerator until chilled, about 15 minutes.
- Preheat a griddle over medium-high heat. Remove salmon patties from refrigerator and brush evenly with butter; season with salt and pepper. Lightly brush griddle with oil and place patties on griddle. Cook, turning once, until medium-rare, 4 to 5 minutes. Remove patties from griddle. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute.
- Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine.
- Spread 1 tablespoon tartar sauce over the top half of each hamburger bun. Top tarter sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately.
SALMON BLT SANDWICH
This salmon BLT is a quick and dressed-up dinner that it just amazing.
Provided by Sorcha Morency
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, 10 to 12 minutes. Drain bacon slices on paper towels.
- While the bacon is cooking, place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil.
- Toast bread, without turning, under the preheated broiler until crispy (like a crouton), about 4 minutes, watching carefully as it toasts. Remove from the oven and set aside.
- Add remaining oil to a large skillet with butter. Season salmon with salt and place skin-side down in the hot pan. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip and cook until top side of fish is just browned, 2 to 3 minutes more. Remove from the pan, discard skins, and sprinkle with seasoned salt.
- Spread 1 tablespoon mayonnaise on the untoasted side of a bread slice. Top with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and a slice of bread, toasted-side out. Repeat to assemble remaining sandwich.
Nutrition Facts : Calories 1241.8 calories, Carbohydrate 29.6 g, Cholesterol 170.7 mg, Fat 100.4 g, Fiber 2.5 g, Protein 56.2 g, SaturatedFat 28.5 g, Sodium 1544.8 mg, Sugar 3.9 g
BLT BURGERS
My husband loves a good BLT, but sometimes he wants something a little more substantial. That's where these BLT burgers come in. To keep prep simple, I use packaged pre-cooked bacon and zap it in the microwave for a few seconds before serving. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix mayonnaise, cheese and ketchup. In a large bowl, mix tomato paste, salt and pepper. Add beef; mix lightly but thoroughly. Shape into eight 3/4-in.-thick patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat 5-8 minutes on each side or until a thermometer reads 160°. , Serve burgers on buns with sauce, lettuce, bacon and, if desired, tomato. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
Nutrition Facts :
BLT SALMON BURGERS
Ready, Set, Cook! Special Edition Contest Entry: This recipe is an extra fun way to eat fish! The potatoes really bind the patties together well.
Provided by ESchwartz112
Categories Potato
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, cook bacon until crisp. Drain on paper towels.
- Meanwhile, add the mashed potatoes, salmon, egg, 1/4 cup mayonnaise, lemon juice, garlic powder, onion and it's juice, red bell pepper, green onions and 1/3 cup of the panko bread crumbs to a medium bowl. When the bacon has cooled enough to handle, crumble 2 slices into the bowl. Mix with a fork until well-combined.
- Divide the salmon-potato mixture into 4 equal portions and form them into patties. Pour the remaining panko breadcrumbs onto a small plate. Coat each side of the salmon-potato patties with the panko bread crumbs.
- Heat 2 tablespoons each of butter and vegetable oil in a large saute pan over medium-high heat. Cook the patties for 5 minutes per side, or until a crust forms.
- To assemble the sandwiches, place each patty on a bun. Spread 1 tablespoon of mayonnaise on the top bun. Top the patty with one slice of tomato, one lettuce leaf, and one slice of bacon.
Nutrition Facts : Calories 592.3, Fat 34, SaturatedFat 9.3, Cholesterol 94, Sodium 813.8, Carbohydrate 52.7, Fiber 3.4, Sugar 8.8, Protein 19.2
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