Salmon & Caper Burgers

25 Jul

Our summer weather has been erratic to say the least. Just when you plan to grill something, the rain blows in. Or the heat is so high I would cook on the patio before dinner grilled.

Luckily several of the recipes I earmarked to try out over the summer come with directions for both the grill and the stove. This recipe for Salmon and Caper Burgers (Canadian Living magazine, July 2013, pg. 106) is one of them.

Salmon and Caper Burgers

Salmon and Caper Burgers

I’d never attempted to make salmon burgers before. It’s not difficult, if you have a small food processor. Taking the time to do so helps to control your salt, fat and filler intake (compared to manufactured salmon burgers). I suggest asking your fish monger to remove the skin from your fillet(s). A true fisherperson wouldn’t have the trouble I did and my crude efforts to remove the skin slowed down the speed of preparing this dish.

Remove the skin from salmon fillet . . . save time by asking your fishmonger to do this for you!

Remove the skin from salmon fillet . . . save time by asking your fish monger to do this for you!

SALMON AND CAPER BURGERS                                               Serves: 2

Assemble the ingredients.

Assemble the ingredients.

Ingredients:

  • 1/4 cup [6o mL]                                  sour cream or plain Greek yogurt
  • 1/12 cup [19 mL]                                 fresh dill, chopped   OR
  • 1/2 Tbsp [7.5 mL]                                        dried dill
  • 1 1/2 Tbsp [22.5 mL]                          grainy mustard
  • 1/2 lb [225 g]                                       salmon fillet, skinned
  • 1/2 tsp [2.5 mL]                                  grated lemon zest
  • 1 Tbsp [15 mL]                                     fresh lemon juice
  • 1 Tbsp [15 mL]                                     capers, drained and rinsed
  • pinch each                                             pepper and salt
  • 2                                                              ciabatta buns, split horizontally
  • 1/2 Tbsp [7.5 mL]                                olive oil
  • 1/2                                                           ripe avocado, peeled, pitted and sliced

Instructions:

The Canadian Living Test Kitchen suggests this meal comes together in 15 minutes total. By the time I wrestled the skin from the salmon, my time was closer to 25 minutes, including dressing a Broccoli Slaw and boiling some fresh corn.

1.     In a small bowl, combine sour cream (or Greek yogurt, if using) and 2 teaspoons of the fresh dill (or 3/4 teaspoon dried dill) and 3/4 teaspoon of the grainy mustard. Set aside.

Prepare the sour cream sauce.

Prepare the sour cream sauce.

2.     Chop the salmon into small dice and place into the bowl of a food processor. Add the lemon zest, lemon juice, remaining 3/4 teaspoon of the grainy mustard, the capers, pinch of pepper and a scant amount of salt to the processor bowl along with the salmon.

Place diced salmon, lemon zest, capers, mustard, lemon juice and pepper + salt into bowl of a food processor.

Place diced salmon, lemon zest, capers, mustard, lemon juice and pepper + salt into bowl of a food processor.

Pulse ingredients together until coarsely combined.

Pulse ingredients together until coarsely combined.

Pulse together until the ingredients are mixed and coarse in texture. If you process into too small a texture, the patties will crumble instead of retaining their shape.

3.     Using your hands, form into 2 patties about 3/4″ (2 cm) thick.

Form into 3/4" thick patties.

Form into 3/4″ thick patties.

4.     Preheat grill to Medium High (or set a lightly oiled skillet over a burner set at Medium High). Grease grill. Cook the patties, turning once, until instant read thermometer inserted sideways into the centre reads 158 F (70 C), about 4 minutes.

Cook over Medium High heat, turning once, about 4 minutes.

Cook over Medium High heat, turning once, about 4 minutes.

5.     Meanwhile, brush the cut sides of the buns with the olive oil. Grill until marks appear on the cut sides of the buns and they are slightly crispy, about 3 minutes. (If cooking the salmon burgers on your stove, toast the buns in a toaster oven.)

6.     Cover the bottom half of each bun with 1 Tablespoon of the reserved sour cream mixture. Add a patty, top it with another Tablespoon of the sour cream sauce and one-quarter of the sliced avocado. Cap your salmon burger with the lid of the bun.

Assemble your burger with sour cream sauce and avocado slices.

Assemble your burger with sour cream sauce and avocado slices.

Canadian Living’s recipe included Dill Cucumbers as a side dish for this meal, which did not appeal to me. I served up my fresh salmon burgers with a broccoli slaw and a cob of buttered, boiled corn. The burgers were filling without the heaviness of a beef or bison burger.

Round out supper with a cob of corn and some broccoli slaw. And a cold beer.

Round out supper with a cob of corn and some broccoli slaw. And a cold beer.

 

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One Response to “Salmon & Caper Burgers”

  1. Natalia at Hot, Cheap & Easy July 26, 2013 at 6:15 am #

    So many of my favorite flavors in one place…..

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