Tony and I were watching TV the other day…not really TV, we were watching the computer but, like, shows…anyway someone on the show mentioned something about tuna burgers. That’s when it hit me. I know how to make stuff like that! I know how to make all kinds of stuff like that! And I flipped out because I haven’t been making that stuff!
When I say “stuff like that” what I mean is fish burgers. Tuna burgers are really yummy, but my fiancé (said with a thick French accent, pinched nose and scratchy throat noises) loves salmon in all of its forms burger and otherwise. After I got done freaking out over the fact that I have not made these delights at home I went to the store and got the fixin’s to make salmon burgers. I promptly forgot my excitement and didn’t end up making them until the next week, but hey, I got it done, and they were pretty darn good.
In this recipe, I use couscous as a binder but breadcrumbs would work equally well. I usually have couscous handy because it’s so easy and quick to make. Tuna could be substituted for the salmon too. You could try substituting a half a tablespoon of prepared wassabi for the Dijon if you use tuna. I wouldn’t use wassabi powder without first mixing it in water because this can add an unpleasant bitter taste to the dish. If you don’t have a grill pan, use a regular flat pan. Try adding different herbs too. Basil, cilantro, oregano and parsley would al be yummy in any version of the fish burger.
Salmon Burgers for My Fiancé:
Serves 2
2-7 ounce tail pieces of salmon
1/3 cup dry couscous
1 tablespoon Dijon mustard
2 scallions sliced thin
1 clove of garlic minced
1 whole egg
salt and pepper to taste
2 rolls
4 teaspoons mayonnaise
1 small cucumber
Preheat grill pan over medium heat, and lightly oil with an oiled paper towel.
If the salmon has the skin on remove it with a sharp knife. This does not have to be pretty. Chop the salmon into roughly ¼ inch pieces. Put this into a mixing bowl.
Add the couscous, Dijon, scallion, garlic, egg and salt and pepper. Mix well. Form a patty of about 1 inch diameter, and grill in the grill pan to test seasoning. Adjust as necessary.
Form two patties out of the mix and place in the grill pan. They will feel like they are too wet, or don’t have enough binder. Don’t worry, they firm up quickly as they cook. Do not move for at least 3 minutes. After 3 minutes, flip and cook the other side. This should take 2 to 3 minutes.
Slice the cucumber very thin and put on the bottoms of the rolls. Spread the mayonnaise on the tops of the rolls. Put the burgers in the middle of the whole thing and see if you don’t eat them immediately. I bet you do.
Salmon Burgers
Tony and I were watching TV the other day…not really TV, we were watching the computer but, like, shows…anyway someone on the show mentioned something about tuna burgers. That’s when it hit me. I know how to make stuff like that! I know how to make all kinds of stuff like that! And I flipped out because I haven’t been making that stuff!
When I say “stuff like that” what I mean is fish burgers. Tuna burgers are really yummy, but my fiancé (said with a thick French accent, pinched nose and scratchy throat noises) loves salmon in all of its forms burger and otherwise. After I got done freaking out over the fact that I have not made these delights at home I went to the store and got the fixin’s to make salmon burgers. I promptly forgot my excitement and didn’t end up making them until the next week, but hey, I got it done, and they were pretty darn good.
In this recipe, I use couscous as a binder but breadcrumbs would work equally well. I usually have couscous handy because it’s so easy and quick to make. Tuna could be substituted for the salmon too. You could try substituting a half a tablespoon of prepared wassabi for the Dijon if you use tuna. I wouldn’t use wassabi powder without first mixing it in water because this can add an unpleasant bitter taste to the dish. If you don’t have a grill pan, use a regular flat pan. Try adding different herbs too. Basil, cilantro, oregano and parsley would al be yummy in any version of the fish burger.
Salmon Burgers for My Fiancé:
Serves 2
2-7 ounce tail pieces of salmon
1/3 cup dry couscous
1 tablespoon Dijon mustard
2 scallions sliced thin
1 clove of garlic minced
1 whole egg
salt and pepper to taste
2 rolls
4 teaspoons mayonnaise
1 small cucumber
Preheat grill pan over medium heat, and lightly oil with an oiled paper towel.
If the salmon has the skin on remove it with a sharp knife. This does not have to be pretty. Chop the salmon into roughly ¼ inch pieces. Put this into a mixing bowl.
Add the couscous, Dijon, scallion, garlic, egg and salt and pepper. Mix well. Form a patty of about 1 inch diameter, and grill in the grill pan to test seasoning. Adjust as necessary.
Form two patties out of the mix and place in the grill pan. They will feel like they are too wet, or don’t have enough binder. Don’t worry, they firm up quickly as they cook. Do not move for at least 3 minutes. After 3 minutes, flip and cook the other side. This should take 2 to 3 minutes.
Slice the cucumber very thin and put on the bottoms of the rolls. Spread the mayonnaise on the tops of the rolls. Put the burgers in the middle of the whole thing and see if you don’t eat them immediately. I bet you do.