I LOVE 3 day weekends. An extra day to relax, hang out with friends, and put off doing homework 🙂
It was actually a very relaxed Memorial Day weekend. I was Confirmed (Jewish version) on Saturday night, after spending most of the day searching for a pair of shoes for the Red and Blue dress I wore that night. The service was a big success, and everyone in my confirmation class did a great job reading Torah and leading the congregation.
Of course, I took the opportunity of an activity-free Sunday morning to do some cooking. The result – salmon burgers!
There were a few reasons why these didn’t turn out as grilled meat burgers.
Reason 1 – A small animal of sorts decided to build a nest in our backyard grill. Ick. Unfortunately, grilling is a no go until the creature is removed.
Reason 2 – In a completely unexpected twist of events, my younger sister (a self proclaimed meat lover) has gone pseudo – vegetarian! Pseudo, because she’s still eating fish and chicken.
Pan seared salmon burgers it was!
I topped the salmon burgers with a slightly altered version of this salsa. It adds a yummy, summery crunch that’s perfect for the first summer weekend of the year. It’s all sandwiched into a potato roll, which if you haven’t tried, you need to because it’s a million billion times better than the average joe hamburger bun. Yum yum yum.
SUMMER IS COMING!
Makes 6 small burgers
For the salsa:
1 mango, pitted and chopped
1 avocado; peeled, pitted, and chopped
1/2 cucumber, quartered
Juice of 1/2 lime
1/3 cup of chopped cilantro
Salt and pepper
Mix together the mango, avocado, cucumber, and cilantro. Season with lime, salt and pepper. Cover the salsa with plastic wrap, then store in the refrigerator.
For the burgers:
1 lb. of salmon, be sure that the skin and bones are removed
2 tablespoons of canola oil
2 tablespoons of panko breadcrumbs
Salt and pepper
Olive oil, for searing
6 potato rolls
Chop up the salmon into small pieces, either with a knife or in the food processor. Be sure not to chop the salmon up too small. Place in a bowl and add the canola oil, panko, salt, and pepper. Stir together.
Preheat the oven to 250 F. Heat a frying pan on the stove. Add the olive oil and heat until very hot. Scoop out a 1/4 cup full of the salmon burger mix, form into a flat round, and place on the pan. Cook until both sides are golden brown, then move to a baking dish. Place the baking dish in the oven for 5-10 minutes to finish cooking.
In the meantime, open slice open the potato rolls and lay them out on a baking tray. Toast in the oven for about 5 minutes, or until the rolls are golden brown.
Assemble the burgers by placing a salmon patty on the bottom half of a potato roll, then topping with salsa and finishing with the second half of the bun. Enjoy!