Stuffed Jalapeno Cheddar Salmon Burger
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Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.
Salmon sandwich recipe mayonnaise! Easy and simple salmon bread recipe for breakfast!
Salmon sandwich recipe mayonnaise! Easy and simple salmon bread recipe for breakfast! With egg and without egg! How to make a fresh salmon sandwich at home? This is most tasty salmon salad sandwich on YouTube and best fish sandwich recipe I have ever eaten before. I use the fried salmon fish, you can use grilled fish also. This is high protein sandwich as it have fish with egg mayonnaise!
I have 2 methods to prepare the breakfast for salmon sandwich which you can choose.
This is really an easy and quick breakfast recipe. If you like bread toast, then try this healthy breakfast!
When you come to here, I think you like to find food recipe or recipes which you want to cook for your lunch, dinner or breakfast. So you can consider subscribe as I will provide you with my favourite video recipes which is simple and quick!
Try this creative delicious salmon salad sandwich recipe at home and let me know “how do you like it?”
This is really a delicious and easy recipes!
I wish you have a delicious day ahead and stay safe for you and your family!
Recipe and ingredients:
0:00 – Intro
0:01 – Salmon fillet
0:04 – Salt
0:09 – Black pepper
0:12 – Paprika powder
0:51 – Red onion
1:03 – Zucchini
1:29 – Boiled egg x 2
2:08 - Boiled egg
2:32 – Red onion
2:35 – Zucchini
2:41 – Lemon juice
2:46 – Minced garlic x 2 cloves
2:59 – Mayonnaise x 2 tbsp
3:03 – Black pepper
3:07 – Salt
3:27 – Bread
4:03 - 2nd method -Salmon sandwich without egg
4:07 – Zucchini
4:12 – Fried salmon fillet
4:24 – Bread
4:25 – Cheddar cheese
4:29 – Salmon fillet
4:34 – Zucchini
4:41 – Bake with 180°C (360°F) for 5 minutes
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Salmon on the Griddle - Healthy Griddle Recipe
Looking for healthy griddle recipes? This salmon on the griddle is one of our favorite healthy dinners on the Blackstone or other flat top grill. And salmon is one of the easiest things to make on the griddle too, so it's great for beginners!
Start by seasoning your salmon filets with your favorite seasoning (or create you own like I did), then just cook the fish on the griddle, flipping once about halfway through the cook time. Add some butter, fresh garlic, and lemon juice to finish your salmon on the griddle!
This salmon recipe is delicious, and it's one of my wife's favorite healthy griddle dinners!
For the full griddle salmon recipe visit:
@BlackstoneGriddles #griddlecooking #blackstone #griddlenation #salmon
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
Snake River Farms American Wagyu Beef
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
My Infrared Laser Thermometer
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
KitchenAid Artisan Series 5 Quart
Breville Smart Oven Air Fryer Pro
________________________________
SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
Sure Shot Sid’s Gunpowder Seasoning
Cavender's All Purpose Greek Seasoning
PIT BOSS Bold Burger Rub
PIT BOSS Southwest BBQ Rub
PIT BOSS Lonestar Beef Brisket Rub
Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
Heath Riles BBQ Sweet BBQ Rub Seasoning
________________________________
KNIVES I USE:
HENCKELS Four Stars Chef Knife
HENCKELS Four Stars 7in Filet Knife
HENCKELS Four Star Utility Knife
VICTORINOX 6in BONING KNIFE
GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
Meat Press Stainless Steel
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
Squirt Bottles
Melting Dome and Resting Rack
d
Bench Scraper
My Favorite Flat Top Grill Spatulas
(If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
(For reading internal temp of meat)
Earlywood Wood Spatulas
(Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
(Good for Pit Boss Ultimate Griddle)
WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
Weber Griddle Insert --
Weber 28in Griddle --
Weber Genesis S-435 —
SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
Black Disposable Gloves
Weber Burger Press
Charcoal Chimney
OXO Good Grips Silicone Pot Holder
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How To Make a SOCKEYE SALMON Club Sandwich | Bart van Olphen
Hi Fishy Friends! Ever wondered why sockeye salmon is not pink but fiery red? It’s because this species eats plankton with small shrimps and crustaceans on it that color the meat deep red. The sockeye I use for this club sandwich 'recipe' (or just my favorite version of this classic!) has been caught in Cook Inlet, Alaska by a group of fishermen I have met while travelling. The flavor is incredible! If you have any questions regarding the salmon or this delicious #FishyFriday lunch dish, please leave them in a comment. Also, if you'd like to share your favorite version of a club sandwich, let me know! Cheers!
Find the full recipe for this club sandwich here:
See you next Fishy Friday!
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SUPER Creamy Spinach STUFFED Salmon Recipe
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4 oz Cream Cheese
4 Oz Chopped Spinach
1/4 Cup Finely Grated Parmesan Cheese
2 Tsp Minced Garlic
Salt and Pepper To Taste
Olive Oil
1 Tsp Old Bay
1 Tsp Onion Powder
1 Tsp Garlic Powder
A Pinch Of Salt & Pepper