Salmon Burgers With Tomato Aioli Recipes

SALMON BURGERS WITH LEMON-CAPER AïOLI

Steps:

• For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
• Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
• Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

SALMON BURGERS WITH TOMATO AIOLI

Steps:

• Place salmon and egg in a food processor; process, using an on/off motion, until salmon is chopped. Careful not to over process.
• Transfer salmon mixture to a bowl. Add bread crumbs, green onion, dill, lemon juice, mustard and salt; stir until well blended.
• Shape mixture into 4 patties.
• Heat oil in a large non-stick frying pan over medium heat.
• Cook patties until browned on both sides and completely cooked, about 5 minutes per side.
• Serve in buns with lettuce, red onion and Tomato Aioli.
• Tomato Aioli: Combine all ingredients in a bowl until blended. Makes 3/4 cup.