Salmon Burgers

Neil and I gutted 2 whole salmon back last September which proved to be a steep learning curve in how to gut and fillet a fish. Needless to say, I didn't do the best job of filleting the sides, leaving lots of salmon clinging to the bones. Determined not to waste any, I scraped off all the flesh and made some salmon burgers.

 

We served these with some red onion quick pickle and a mayonnaise flavoured with lime, saffron, dill and basil.

I made some low carb bread to sandwich the burger, but a fluffy Portuguese bun or crispy Kaiser roll would have been far better.

Recipe : Salmon Burger

To make about 5

1 lb of raw salmon scraps or meat, minced

2 tbsp mayonnaise

salt and pepper to taste

Juice of 1/2 a lime

1 shallot, minced

2 tsp minced fresh fennel

Mix everything together in a bowl and shape into 5 burger patties.

Red onion pickle

1/2 red onion, peeled and sliced finely

2 tbsp apple cider vinegar

Soak the onion in the vinegar for 1 hour by which time it should be crisp and crunchy, drain.

Mayonnaise

2 tbsp mayonnaise

juice of half a lime

a few strands of saffron

2 tsp freshly minced fresh herbs such as dill, fennel and basil.

Mix all the ingredients together, let sit for about 20 minutes in the fridge to allow the saffron to give off some colour, then stir again to reveal some yellow and orange streaks. 

Spread some of the mayonnaise on your bun, top with a grilled burger and finish with some onions.

(The picture above also shows a salsa with a little chopped apple, mango, olive oil and salt and pepper).