Lemony Salmon Burgers with Garlic Aioli and Arugula
Salmon burgers offer a host of opportunities to create the comfort food that makes memories. How often have we heard from customers, “My grandmother used to make salmon cakes, and I loved them!” This one recipe we like on the boat. We buy large cases of lemons to take to Alaska. Fresh lemons last surprisingly well, and add a nice touch to boat cooking.
4SquaresCiabatta or Foccacia or your favorite bunSplit and Toasted
fresh arugula
Garlic Aioli
1large egg
3Clovesgarlic
1TBLfresh lemon juice
Kosher salt and pepperTo Taste
1/2Cupolive oil
Instructions
Lemony Salmon Burgers
Combine all ingredients and form into cakes. Refrigerate at least 1 hour or up to 1 day.
Preheat oven to 375 degrees. Heat oil in your favorite frying pan on medium high heat(we like cast iron).
Once the oil has heated cook the burgers on each side until golden brown and transfer into the oven and cook for 10 more minutes.
On toasted bun spread freshly made garlic aioli and place a small amount of fresh arugula and a burger patty. Add any other condiments you prefer; fresh heirloom tomatoes or red onion would both be delicious.
Garlic Aioli
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
How did I live my life without radish sauce? Radish sauce is a delicious and nutritious accompaniment to many recipes, but is especially delicious with these great salmon cakes.
1/2LBSmall Bay ShrimpPreferably wild caught from Oregon
2eggs
1Cupgreen peasCanned, Frozen or Steamed Fresh
3/4Cupgreen onionsThinly sliced
1/3Cupmayonnaise or Vegannaise
2Cups Panko BreadcrumbsDivided
2TBLfresh tarragon (or 2 tsp dried)Minced
2TBLVegetable or Avocado Oil
Salt and PepperTo taste
Double Radish Sauce
1/3CupLight Sour Cream
1 1/2 CupRed or Daikon RadishesShredded
1 1/2TBLhorseradishCream Style
Instructions
Using a food processor, pulse shrimp until finely minced.
Put the minced shrimp to large bowl and add salmon, eggs, peas, scallion, 1 cup of the bread crumbs, mayonnaise, tarragon, and salt& pepper. Stir well.
Divide into 12 portions, shape into cakes and coat with reserved breadcrumbs.
Heat large skillet over medium high, then add 1 TBSP oil. Reduce heat to medium, brown patties cooking about 4 minutes per side or until golden brown. Don’t crowd the pan. Keep patties warm in 250 degrees oven and then cook remaining.
Double Radish Sauce
In small bowl mix together shredded radish, sour cream and horseradish. Season with salt and pepper.
Notes
These cakes freeze beautifully. Make a double batch and securely wrap the uncooked cakes and freeze. Bake at 425 degrees for 20 minutes or heat them in a lightly oiled frying pan.
With ginger and pistachios, these salmon cakes are a little more exotic than usual, but they are delicious and make great leftovers. They also make wonderful appetizers. Redhead or Thinkpink work equally well in this flavorful recipe.
Melt butter in small frying pan over medium heat, then add curry powder, cooking briefly until it darkens slightly and become aromatic. Add onion, jalapeno pepper, garlic and ginger. Cook for 2 minutes or until garlic is golden.
Gently blend cooked ingredients, drained and mashed salmon, eggs, breadcrumbs, pistachios, parsley and salt & pepper in a bowl.
Make 8 balls, pressing each into a nice salmon cake. You may also make 16 portions and serve as delicious and unique appetizers.
Heat large frying pan over medium heat, add oil and fry a few cakes at a time about 3 minutes per side or until nicely browned
Serve with Curry-Lemon Sauce or your favorite chutney.
Curry-Lemon Sauce
Mix All ingredients thoroughly, refrigerate any leftovers to serve on your favorite sandwiches or wraps.
