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Recipe: Norsk salmon burgers

November 05, 2003

Total time: 30 minutes

Servings: 6

Note: From chef Michael Shafer at the Depot restaurant. Panko crumbs are Japanese bread crumbs, available in the Asian section of well-stocked markets.

1/4cup Dijon mustard

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 1/4 cups mayonnaise, divided

2 pounds fresh salmon filets

1/2cup finely diced red onion

1/2cup chopped capers

1/4cup chopped parsley

Pinch salt

Pinch black pepper

2 cups panko bread crumbs, divided

3 tablespoons olive oil

6 hamburger rolls, lightly toasted

1. Combine the mustard, brown sugar, vinegar and one-fourth cup mayonnaise to make a sweet mustard sauce. Set aside.

2. Pulse the salmon in a food processor to chop coarsely.

3. Mix the salmon, onions, capers, parsley, salt, pepper and the remaining mayonnaise in a medium bowl. Add one-fourth cup panko bread crumbs.

4. Form the mixture into six equal patties, then lightly coat the patties with the remaining panko.

5. Heat the olive oil in a large skillet over medium heat and add the salmon patties. Cook until golden brown on both sides, about 7 minutes total. Serve on toasted rolls with the sweet mustard sauce.

Each serving: 896 calories; 39 grams protein; 43 grams carbohydrates; 2 grams fiber; 64 grams fat; 11 grams saturated fat; 116 mg. cholesterol; 1,236 mg. sodium.

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