Salmon Pattiesburgers With A Yogurt Herb Sauce Recipes

FRESH SALMON BURGERS WITH LEMON-YOGURT SAUCE

Steps:

• Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
• Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
• Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
• Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.

CRISPY ONION SALMON BURGERS WITH EASY HERB SAUCE

Steps:

• Prepare salmon burgers according to package directions and keep warm.
• In a small mixing bowl, stir together the yogurt, mayonnaise, horseradish, and herbs. Add salt and pepper to taste.
• To assemble, place the salmon burger patties on top of the bottom of the hamburger buns. Top each with a dollop of the herb sauce, french fried onions, and the bun tops.
• Serve immediately.

ROASTED SALMON WITH HERBED YOGURT

Steps:

• Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
• Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.

SALMON BURGERS WITH YOGURT-TARTAR SAUCE

Steps:

• Pulse salmon in a food processor until coarsely chopped and stir in scallion, zest, and salt.
• Form mixture into four patties and chill 30 minutes.
• Drizzle patties with oil and grill over medium-high heat until cooked through, 2 to 3 minutes per side.
• Spread buns with 2 tablespoons Yogurt-Tartar Sauce and top with burger, scallion, and lettuce.

SALMON KEBABS WITH HERB SAUCE

Steps:

• Preheat the grill to 375 degrees F.
• Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
• To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
• Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
• Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
• Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

SALMON BURGERS/PATTIES WITH A HERB SAUCE

Steps:

• Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.
• Remove skin from salmon and break up into chunks into a large mixing bowl.
• Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.
• Mix all sauce ingredients and again place in the fridge until ready to use.
• Heat some oil in a large fry pan, cook patties either side until nicely browned.
• To Serve: Either serve over salad as I did or serve in burger buns.

SALMON WITH HERBED YOGHURT

Steps:

• Preheat oven to 450, 200 C. Combine yoghurt, mustard dill and parsley season with salt and pepper.
• Place salmon, skin side down, on a rimmed baking tray. Spread yoghurt mixture on salmon.
• Roast until opaque throughout, 15-20 minutes ( 8 minutes for fillets). Sprinkle with dill sprigs and serve warm with lemon wedges.

SALMON PATTIES/BURGERS WITH A YOGURT HERB SAUCE

Steps:

• In a large pan bring salted water to boil (enough to submerge salmon in). Turn heat down to medium and boil for about 8-10 Min's, don't worry if it's not totally cooked as you will be frying patties later.
• In a large bowl flake salmon, add all the other ingredients except egg and panko. Mix to combine try not to over mix. Add egg and if using panko flakes add 1 cup and reserve 1/2 cup for coating the outside of the patties. If using regular breadcrumbs you can add the whole 11/2 cups now.
• Shape into patties makes about 8 smaller patties (2 per person) if serving by themselves with sauce and salad and 6 large burgers if doing in burger buns. If making with panko just lightly coat the outside of each Pattie with some of the reserved panko flakes.
• Heat some oil in a fry pan and cook each side until golden brown and crisp about 4-5 Min's a side.
• Yogurt sauce.
• Combine all the ingredients. I like to make this an hour or two ahead of time to allow the herbs to infuse the yogurt.
• Serve patties atop salad greens and drizzle yogurt sauce.