Tuesday, May 26, 2009

Salmon Burgers with Grilled Onion, Tomato and Grilled Asparagus

These burgers are made from fresh salmon, not canned.  Start with a 3/4lb. skinless filet of salmon.  Place about 1/4lb. in a food processor along with 2T remoulade or dijon mustard or a combination.  Whir until the salmon is smooth and pasty.  Chunk up the remaining salmon, add to the processor and process only as long as it takes to break the salmon into dime or quarter sized pieces.  Remove to a bowl and stir in 2T capers, 2T chopped chives or scallions, 2T bread crumbs, salt and pepper to taset.  Check the mix for seasoning buy cooking a teaspoon or so in the microwave.  Form into 2 generous patties or 3-4 smaller ones.  Place the burgers on the grill along with slices of tomato and onion and grill for about 10 min.  Turn the food and add the asparagus which has been tossed with olive oil, salt and pepper.  Grill for another 10 min.  We served them on toasted buns with remoulade sauce enhanced with some Tabasco sauce.



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