Recipes
Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Salmon & Fresh Dill Deviled Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Simple Lemon Dill Salmon Pasta
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Chinook Salmon Cream Cheese Board
Chinook Salmon Miso Corn Chowder
Chinook Salmon Arugula Feta Frittata
Asian-Style Cucumber Salmon Bites
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Spicy Sriracha Smoked Salmon Dip
Salmon Burgers
Recipe by Bill Harrison
Makes two to four patties, depending upon size and ingredient ratios.
Ingredients:
1 can Alaskan Red or Chinook Salmon
Paprika
Cream or prepared horseradish
Dry Mustard
1 egg
Plain yogurt or sour cream
1 small stick celery
1/4TH small onion
Salt
Pepper
Dill
Panko or traditional bread crumbs.
Mix 1 egg with a heaping tablespoon of yogurt or sour cream in a medium bowl. Add seasonings to taste, salmon and diced vegetables. Stir in Panko or breadcrumbs until mix begins to cake. Form into patties by hand, usually on some wax paper. It can be difficult to find the right consistency of mix for patties to hold together. Id recommend starting with the mix a bit wet, then slowly adding Panko until it seems right. Patties can be baked in the oven for 20 minutes or so, turning once, at around 350 or pan fried in oil. If the latter is chosen, Id recommend dropping the formed patties in the fridge or freezer for a few minutes, as the cold will help them hold together when adding to the pan. This is a non-issue if baking as they may be formed right on the baking dish. Serve either as a traditional burger or on a bed of greens.
