Text 2427, 87 rader
Skriven 2010-10-04 11:50:00 av Dave Drum (1:124/311)
Ärende: SF Gate 660
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Burgers
 Categories: Seafood, Sandwiches
      Yield: 7 servings
 
      2 lb Skinless salmon filet;
           - ground *
      1 c  Fine minced white onion
      1 c  Fresh breadcrumbs; moistened
           - w/water and squeezed dry
    1/3 c  Chopped fresh flat-leaf
           - parsley
      2 ts Kosher salt
      1 ts Fresh ground black pepper
      1 ts Ground cinnamon
    1/8 ts Ground cloves
    1/4 ts Fresh grated nutmeg
      2 cl Garlic; fine minced
      1 c  Panko for coating
           Olive oil or clarified
           - butter for sauteing
      6    8 burger buns
           Aioli; for garnish
           Watercress sprigs; for
           - garnish
 
  To soften the onions' bite, place in a strainer, run under
  cold water for 5 minutes and pat dry; or, soak sliced onion
  in cold water for a half hour, drain, pat dry and chop
  finely.
  
  In a bowl, combine the ground salmon, onion, fresh
  breadcrumbs, parsley, salt, pepper, cinnamon, cloves, nutmeg
  and garlic. Fry a small piece of the mixture in a little
  olive oil or butter, taste, and adjust the seasonings if
  necessary. When you are happy with the flavors, form the
  mixture into fat patties about 3 inches in diameter and
  about an inch thick; each patty should weigh about 4 ounces.
  
  Spread the dried breadcrumbs or panko on a plate and coat
  the patties on both sides. (You can shape these up to a day
  in advance; place them on baking sheets lined with parchment
  paper, cover, and refrigerate until ready to fry.)
  
  In a large saute pan over medium-high, heat 4 tablespoons
  olive oil or clarified butter (or a combination of oil and
  butter). When the oil and butter are bubbling, add the
  salmon patties and fry until golden brown on one side, about
  3 minutes. Flip them over and fry until golden on the second
  side but still moist and a bit rare in the center, about 3
  to 4 minutes longer. Do not overcook these or they will be
  dry. (If your pan is small you can do these in batches,
  adding more oil or butter with each batch.)
  
  Serve the patty on a bun garnished with some Aioli and a few
  sprigs of watercress.
  
  Serves 6 to 8 depending on how fat you want your patty.
  
  * Note: If your market sells house-made salmon patties, you
  may be able to call ahead and purchase pre-ground salmon.
  Otherwise ask your fishmonger to remove the pinbones from
  the fillet, or use fish pliers or clean tweezers to pull out
  the small pinbones, which run lengthwise down the thick
  portion of the fillet (you can feel them by running your
  fingers along the fillet). Cut the salmon into small pieces
  and pulse it briefly in a food processor.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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