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Salmon Burger Recipe Variations
I love wild caught salmon filets, but the filets are often out of the range of my budget. A lower-cost alternative is a lovely salmon burger. They are found in the frozen food case of your grocery. Salmon burgers have several advantages over filets. These burgers are already shaped to fit nicely on a bun. Seasonings have been included in the burger, so that they are ready to cook and eat with absolutely no fuss or bother.
I use the Trident brand of salmon burgers, which I find at Costco. The burgers cost about a dollar apiece. Each burger weighs in at four ounces and contains pink and/or keta salmon. Four ounces of these burgers contain 170 calories and 20 grams of protein. These fish are high in omega-3 fatty acids. Each Pacific Salmon Burger contains 1360 mg of omega-3 per serving. The package gives directions for grilling, cooking in the oven, using a convection oven, or pan frying. I have developed my own method for pan grilling that always results in a fully-cooked, tender, and moist burger.
Four components make up a great salmon burger. There’s tasty sauce, bread, veggies, and the tender burger. Make the sauce before you cook the burger. For your special burger, you need a grilled roll. Grill it before you cook your salmon. You may prepare your veggies ahead of time, or if you move quickly, do them as you are cooking the salmon burger. Finally, pan grill the salmon burger and prepare your bun.
Salmon Burger Recipe Variations
Single Serving Sauces:
Tangy Tomato Horsy Sauce
Mix together in a small bowl, 2 rounded tablespoons of mayonnaise, 1 tablespoon of catsup, 1 teaspoon horseradish, and ½ teaspoon of freshly squeezed lemon juice. After stirring, set aside, covered in the refrigerator.
Easy Tartar Sauce
Stir together in a small bowl, 2 rounded tablespoons of mayonnaise, 1 teaspoon Claussen sweet pickle relish, ½-1 teaspoon of finely grated Vidalia onion, ½ teaspoon of dill weed, rubbed between your fingers to release the oil, ½ teaspoon of freshly squeezed lemon juice. After stirring, set aside, covered in the refrigerator.
Suggested breads include fresh deli hamburger buns, onion Kaiser Rolls, English muffins, or ciabatta rolls. Slice the bun and grill it. Using a heavy iron skillet, I like to grill my bread with non-stick cooking spray. Just spray it evenly on the roll. Place the roll halves with the sprayed side down into a warm skillet. Cook on medium heat until your roll is grilled to your preferred brown color. Watch it carefully, so that it does not burn. After the roll has grilled, take the roll from the pan and place each half ungrilled side down on a plate. This helps the bread to keep its crunch.
Use tender lettuce and thick sliced fresh tomato. Other veggies that would be tasty include thinly sliced onions, Claussen dill pickles, or English cucumbers.
Grilling the Salmon Burger:
Heat a small, heavy pan until a tiny bit of water that is flicked on it will bead up and dance across the surface. I use an eight-inch cast iron skillet. Add one tablespoon full of extra virgin olive oil to the heated pan. Place a frozen salmon burger in the middle. Then, I just use a lid from one of my saucepans to cover the skillet. Set the timer and cook on medium heat for 4 minutes. Remove the lid and use a spatula to turn the salmon burger. Cover with the lid, set the timer, and cook for 4 ½ minutes more. Timing these burgers is important, since you want the salmon burger to be completely cooked, but you don’t want to dry it out. Remove the burger to the prepared bun and enjoy a healthy and hearty meal.
When you serve your salmon burger with a great vegetable side dish, you have a complete meal. You can also add potato or vegetable chips for a bit of crunch. Salmon filets also make a succulent sandwich, but these salmon burgers are so convenient that they are a staple food at our house.
When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.
Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
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