This recipe originally came to me from Claudia Ficca, when we were shooting the photographs for Dorie’s Cookies. That was five years ago and I can’t count the number of times I’ve made these salmon burgers. Because I usually make them with frozen salmon, I can always cook up a batch. If you can find frozen wild salmon from Alaska, grab it.
They’re good on a bun – I like Martin’s Potato Rolls (I usually the buy the small size meant for sliders) – and good on their own with a salad. If you want to top them, think about tomato, avocado, pickled onions, coleslaw and/or relish.
Of course you can swap the herbs for whatever you’ve got and use chopped pickles for the capers. These are open to lots of playing around.
PS/ I’m writing this during the coronavirus crisis. I’m home with my family in Connecticut and we’ve been eating these every week. While so many foods seems to be in short supply, frozen salmon is still plentiful. I don’t know why, but I’m grateful for it. The next time you’re shopping, look for it and stock up if you can. Most important, take care! xoDorie
Recipe from EVERYDAY DORIE
Photography by ELLEN SILVERMAN
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from EVERYDAY DORIE
Makes 6 servings
1½ pounds (680 grams) skinless salmon fillets (see headnote), cut into chunks and patted dry
½ cup (113 grams) plain Greek yogurt
½ cup (42 grams) finely chopped scallions (white and light green parts only)
½ cup (20 grams) chopped fresh dill
2 tablespoons Dijon mustard (preferably French)
1 tablespoon grainy mustard (preferably French)
1 tablespoon capers, rinsed, drained, patted dry and coarsely chopped if large
¾ teaspoon fine sea salt, or to taste
Canola or olive oil, for cooking
6 buns (see headnote)
WORKING AHEAD You can keep the burger mix in the refrigerator for up to 8 hours before cooking.
Put the salmon in a food processor and pulse about 6 times, just until it is finely chopped. Stop before you have a paste! Put all of the remaining ingredients except the salmon, lemon and salt in a large bowl and stir to blend. Finely grate the zest of the lemon into the bowl. Stir in the salmon — use a flexible spatula and a light touch — and season with the salt. Taste and decide if you’d like more salt or want to squeeze some lemon juice into the mix. Cover the bowl, pressing a piece of plastic wrap against the surface of the mix, and refrigerate for at least 2 hours, or for up to 8 hours.When you’re ready to make the burgers, divide the salmon into 6 portions and shape each one into a patty. Place a grill pan or skillet, preferably nonstick, over medium-high high and coat the surface with a small amount of oil (if you have a spray, use it). Cook the burgers in two batches (don’t crowd the pan) for 2 min-utes on each side — you want to crisp the exterior and just warm the insides. Serve immediately, sandwiching the burgers between the buns and topping them with whatever you choose.
STORING:If you have leftover burgers, wrap and re-frigerate them for up to 1 day; serve cold on top of a salad or reheat in a microwave.
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