Luna Sea Salmon Burger Recipes
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
LUNA SEA BURGER
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F.
- For the salmon: Remove the skin and any bones from the salmon and cut into small pieces. Add to a food processor and pulse until finely chopped. Remove and add to a large bowl.
- For the pesto: Put the pistachios, basil, orange juice, Parmesan, olive oil, garlic,hot sauce and a pinch of salt and pepper in a blender or food processor and puree.
- For the burger: Add 1/2 cup of pesto per pound of salmon and stir in the breadcrumbs until incorporated. Add some more breadcrumbs if the mixture is too moist to hold together. Cook a small piece of the burger mixture and test for taste and consistency.
- Portion the burger mixture into 6-ounce patties, arrange on a baking sheet and bake for 7 minutes. Remove from the oven and then wrap each burger in phyllo dough. Return the burgers to the oven at the same temperature for 7 more minutes. Arrange on a serving platter and serve.
LUNA SEA: SALMON BURGER
Steps:
- Preheat the oven to 500 degrees F. For the Salmon: Remove the skin and any bones from the salmon and cut into small pieces. Add to a food processor and pulse until finely chopped. Remove and add to a large bowl. For the Pesto: Put all of the remaining ingredients, except the bread crumbs, into a mixer or food processor and puree. For the Luna Sea Burger: Add 1/2 cup of pesto per pound of salmon and stir in the bread crumbs until incorporated. Cook a small piece of the burger mixture and test for taste and consistency. Portion the burger mixture into 6-ounce patties and arrange on a baking sheet. Bake in the preheated oven for 7 minutes. Remove from the oven and then wrap each burger in phyllo dough(that has been coated in garlic oil). Return the burgers to the oven at the same temperature for 7 more minutes. Arrange on a serving platter and serve. Optional: Add oil to pan after oven. Crisp both sides of the salmon in the dough to get a crunch crispy flaky dough skin
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