Salmon Burger
Ingredients: salmon fillet meat, shallots, mustard, lemon juice, fresh dill · 30 min cook time · 450kcal · ~₩17,950
Ingredients
300g salmon fillet meat, 1개 shallots, 1큰술 mustard, 1작은술 lemon juice, 5g fresh dill, 1작은술 honey, 20g breadcrumbs, 1꼬집 salt, 1꼬집 pepper, 10g butter, 2개 buns, 150g bagged pre-cut slaw mix, 2큰술 vinegar, 2큰술 mayonnaise, 1꼬집 sugar, 0.5작은술 celery seed
Instructions
1. Dice one shallot very finely. Chop fresh dill (or tarragon/parsley).
2. Combine diced shallot and fresh herb in a bowl. Add a big spoonful of Dijon mustard, a squeeze of lemon juice, and a tiny squeeze of honey. Grind in some pepper.
3. Remove skin from salmon fillets. If using a knife, lay parallel to the board and shave off. Alternatively, peel the skin off with fingers, mashing the meat in the process.
4. Dice two-thirds of the salmon into approximately quarter-inch (6mm) cubes. Stack and cut into thin strips, then thin cuts.
5. Take the remaining one-third of the salmon and chop it into a fine paste. This can be done by repeatedly chopping with a knife or grinding against the board with the side of the knife.
6. Add the diced salmon and salmon paste to the bowl with the other ingredients. Mix in breadcrumbs, starting with a small amount and adding more until the mixture is sticky enough to mold into burgers.
7. Mold the mixture into two patties, shaping them to the desired size for your buns.
8. Heat a nonstick pan or well-seasoned cast iron pan over medium-low heat. Add butter to the pan.
9. Season one side of the patties with salt. Place them salt-side down in the pan and scoot them around for a few seconds to prevent sticking. Season the other side once in the pan.
10. Cook the patties slowly and gently until the first side is nicely browned. Flip and cook the other side until firm to the touch. This should take about 6 minutes total.
11. Prepare the slaw: In a bowl, combine pre-cut slaw mix, a big glug of vinegar (rice wine vinegar recommended), just enough mayonnaise to bind, a big pinch of sugar, a little pinch of salt, and celery seed (optional). Stir and taste, adjusting vinegar as needed.
12. Serve the cooked salmon patties on toasted buns, topped with the prepared slaw.
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