Salmon Burgers With Tomato Aioli Recipes

SALMON BURGERS WITH TOMATO AIOLI

Steps:

• Place salmon and egg in a food processor; process, using an on/off motion, until salmon is chopped. Careful not to over process.
• Transfer salmon mixture to a bowl. Add bread crumbs, green onion, dill, lemon juice, mustard and salt; stir until well blended.
• Shape mixture into 4 patties.
• Heat oil in a large non-stick frying pan over medium heat.
• Cook patties until browned on both sides and completely cooked, about 5 minutes per side.
• Serve in buns with lettuce, red onion and Tomato Aioli.
• Tomato Aioli: Combine all ingredients in a bowl until blended. Makes 3/4 cup.

SALMON BURGERS WITH LEMON-CAPER AïOLI

Steps:

• For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
• Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
• Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

FRESH SALMON BURGERS IN THE AIR FRYER

Steps:

• Remove any skin and pin bones from salmon, then chop into 1/4-inch pieces. Transfer 1/4 of the salmon pieces to a food processor. Place remaining salmon in a large bowl.
• Add mustard, mayonnaise, and lemon juice to the food processor. Pulse until a thick paste forms. Transfer mixture to the bowl with the remaining salmon. Mix in bread crumbs, scallions, and chili flakes until evenly combined.
• Form salmon mixture into 4 patties. Place on a baking sheet and season with salt and pepper. Place in the freezer for 1 hour.
• Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick spray.
• Place burgers in the prepared basket and spray tops with nonstick spray. Cook for 8 minutes. Spray tops again and cook for 5 minutes more.

SALMON BURGERS WITH LEMON-CAPER AIOLI AND KALE SLAW

Steps:

• For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.
• For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
• For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.
• To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.
• Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.