Salmon Burgers

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 35 minutes

食材

1 pound skinless, boneless salmon fillets, preferably king or Atlantic (450 g)

1 tablespoon Dijon mustard

2 teaspoons finely grated lemon zest, grated on a microplane

¾ teaspoon fine sea salt

½ teaspoon fresh ground black pepper

½ teaspoon smoked paprika

1 large egg

½ cup finely chopped red bell pepper, from half a medium pepper (60 g)

3 tablespoons minced shallot, from 1 small shallot (30 g)

1 tablespoon chopped fresh dill

2 tablespoons chopped fresh parsley

¼ cup panko breadcrumbs (20 g)

1 tablespoon olive oil, for cooking

4 soft hamburger buns, split and lightly toasted

1 batch creamy dill sauce, as needed

Leaf lettuce, as needed

步驟

Prep: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper (skip this if you plan to use an oven-safe skillet to sear and bake).

Make the binder: Add 4 ounces of the salmon (a quarter of the total amount of salmon) to the bowl of a food processor. Top with the Dijon mustard, lemon zest, salt, pepper, smoked paprika, and egg. Puree until smooth. Scrape into a mixing bowl.

Make the burger mix: Dice the remaining 12 ounces of salmon into ¼ inch pieces, then add to the bowl. Add the red bell pepper, shallot, dill, and parsley then fold it all together. Sprinkle the breadcrumbs over the top and fold again until just combined. Cover and refrigerate for 15 minutes.

Cook the burgers: Form the mixture into 4 equal patties (about ¾ inch thick). Heat olive oil in a skillet over medium heat. Brown the patties for 2 to 3 minutes per side. Transfer to the baking sheet (or, if it is oven-safe, slide the oven-safe skillet into the oven) and bake until firm and opaque in the center, about 8 minutes. Let rest for 3 to 5 minutes before serving on the buns.

營養

• 每份大小: 1 burger patty (4 total)
• 卡路里: 255
• 總脂肪: 12.4g
• 飽和脂肪: 2.1g
• 膽固醇: 108.8mg
• 鈉: 655.2mg
• 總碳水化合物: 8.4g
• 膳食纖維: 1.4g
• 總糖: 1.9g
• 蛋白質: 25.6g