Pan Seared Salmon Burger

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28-4 Fall Issue
Quick Bites

The Village Grill's take on classic bruschetta will have you and your guests (if you decide to share, that is) oohing and aahing so much that you’ll be remiss to say anything else.

Description

25-2 Summer Issue
Entertaining the Bakersfield Way by Miles Johnson

If you’re unable to grill outdoors, a pan-seared salmon burger will thrill your guests with a slightly Asian-inspired twist.

Ingredients

1 lb. skinless wild salmon fillet
1 tbs. Dijon mustard
1 tbs. reduced-fat mayonnaise
1 tbs. chopped fresh chives
1 tbs. soy sauce
1 tsp. Asian sesame oil
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Methods/steps

Cut salmon into small cubes, place in food processor, and pulse until chopped. Do not over-process or you’ll end up with pâté.
Put processed salmon in a medium bowl and hand-mix with remaining ingredients until thoroughly blended.
Shape into 1/4-pound patties, wrap, and refrigerate until ready to cook.
Add two tablespoons peanut oil to skillet and place over medium-high heat.
When oil is hot (not smoking) gently place salmon patties in the skillet, being careful not to splatter hot oil on yourself.
Release salmon from the bottom of skillet if it starts to stick.
Your salmon burger should develop a nice deep, golden brown crust as it cooks. Turn over and repeat on the other side.
A salmon burger that is “done” will be firm to the touch.