Salmon Burgers With Apricot Relish Recipes

TOASTED SPICE SALMON BURGERS WITH ORANGE-APRICOT GLAZE AND CURRIED MUSTARD MAYO

Steps:

• Prepare gas or charcoal grill to medium-high heat for direct-heat cooking.
• Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind.
• Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently but thoroughly mix in salmon and panko. Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill.
• Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in curry powder and continue to saute for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.
• Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted. Boil glaze for 2 minutes. Remove from heat and set aside.
• Oil grill grates canola oil. Grill burgers over direct heat for 3 minutes, covered if using a gas grill. Gently flip burgers and grill for 3 minutes. Brush burgers with half of the glaze; flip and cook for 1 minute. Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through. Remove. Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute.
• Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns. Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.

SALMON BURGERS WITH APRICOT RELISH

Steps:

• In a food processor, combine the salmon fillet, panko, egg, salt, apricots, and red onion. Pulse repeatedly until the ingredients are thoroughly combined. You can stop at a somewhat coarse, flaky stage or you can keep going until the mixture forms a paste. The former yields a patty with larger, more textural pieces, while the latter yields a smoother and more uniform patty.
• Form the mixture into patties and set aside. (Note: A little bit of oil on your hands will prevent them from sticking to the patties)
• Preheat a heavy-bottomed skillet, grill, or griddle over medium-high heat. Add a little oil to the grill or brush over the patties. If you like, you can sprinkle a little extra panko over the patties at this point for some added crunch. Cook the patties until browned and cooked through; about 3-4 minutes per side. Check for doneness and set aside.
• Simply dice the apricots, onions, and celery and combine with the remaining ingredients. Set aside for at least 15 minutes, and up to overnight.
• Combine the ingredients for the Quadruple-M sauce and set aside (any extra can be refrigerated for at least one week).
• Spread a dollop of Quadruple-M sauce on one side of a bun, then top with tomato, lettuce, salmon, and apricot relish. Grab some napkins and eat.