Salmonburger, salmonburger, chips. No Coke, Pepsi!
This month's delicious. was particularly, er, delicious. Isn't that always the way? Just as your magazine subscription is about to expire, a stellar issue shows up in your mailbox like a vile temptress, begging you to resubscribe. Just when I thought I was out...
Anyway, as I flipped through this issue nearly every recipe made me stop and think: "I am so going to make that!" I've already managed to throw together two of said recipes: the above-pictured salmon burger and a deeply moving butternut lasagna, about which I will post in the near future. But not today. Today I am all about the fish.
Despite what a lot of recipes on the Internet would have you believe, perfect salmon burgers should be simply made from fresh salmon and minimal seasoning -- just say no to dry, flavourless breadcrumb filler! Topped with some classic guacamole, each mouthful showcases the clean flavour of the fish alongside buttery avocado. A subtle glow of jalapeno warmth finishes each bite off nicely. Perfectly sided with fresh corn-on-the-cob, these burgers are an ideal summer treat and I can't wait to make them again. An interesting variation on the recipe might be to replace the dill and mustard in the patties with a good dose of quality curry powder -- the flavour combination of earthy, complex curry with creamy, tangy guacamole is out of this world, and I think it would match nicely with the meaty salmon.
300g fresh salmon, skinless, chopped into large pieces
1/2 shallot, finely chopped
2 tsp finely chopped fresh dill
1/2 tsp dijon mustard
1 small egg white
2 tsp olive oil
1 english muffin, split in half
1 ripe avocado, diced into small cubes
1 tbsp lime juice
1 garlic clove, minced
1/2 jalapeno, minced
1 tbsp cilantro, chopped
1. Place salmon, shallot, dill, mustard, egg white, salt, and freshly ground black pepper in the bowl of a food processor. Pulse very briefly, until the fish is roughly chopped and the ingredients are mixed, but not pureed. Divide the mixture into 2, and form into large patties. Place on a tray or plate and refrigerate for 30 minutes to set.
2. Mix all guacamole ingredients together in a bowl, and then salt to taste. Cover and set aside.
3. Heat the olive oil in a skillet over medium heat. When the oil is quite hot, sear the burgers for 2 minutes or so on each side (turning carefully). Remove from heat when they are cooked to your liking.
4. Lightly toast the english muffin halves. Top each with a salmon patty and half of the guacamole. Dig in!