I started this exciting blogging adventure just over a year ago and along the way, I’ve been stung by bees! Never in my life have I been stung by more bees.
During my pursuits for the perfect photo, I’ve been swarmed. It gets so bad sometimes that my poor daughter (my sidekick) is relegated to designated swatter. The worst experience I’ve had with the tiny honey makers occurred during a shoot for one of the first posts I’ve ever drafted for my blog. It was for a salmon fillet burger. Four bee stings later, I can tell you that the post was never published. I was reminded of that day in the park, as I prepared the ingredients for this fresh, easy-to-make fish, to be enjoyed on a toasted bun with your favourite fixings.
These fresh, flavourful salmon patties are made with the simplest of ingredients: parsley, red peppers, mayonnaise, breadcrumbs, and lemon zest. Often ignored in its popular role as a table garnish, parsley, with its vibrant taste, can provide much more than decoration on your plate. And better yet, these ingredients are readily available in most kitchens.
Don’t skimp on the Lemon Dill Sauce!
This DILL-icious sauce is made with mayonnaise, crushed garlic, lemon juice, lemon zest and dill, and provides a flavourful enhancement to the salmon burger.
Dill is a unique plant, both its leaves and seeds are used as a seasoning. It’s also pickled. Its wispy green fern-like leaves, are unlike any other. Dill is a great addition to sauces like the Lemon Dill Sauce used for this recipe.
Let’s Talk Kitchen Essentials
Before diving into this recipe, I’d like to share with you a list of tools worth investing in. They’ll save you time and energy while you prepare your fish for cooking.
Fish Scaler Most fishmongers in Canadian supermarkets are happy to scale fish for you- at an extra cost per pound. For example, there could be a $0.50 increase in cost, just to have fish scaled. Hey, it’s a messy job, but one you can do yourself. All you have to do is invest in a fish scaler. To use: rake the scales from the tail toward the head. If in a pinch, you can use a spoon.
Fish Spatula A metal fish spatula has a beveled end and a head about three times as wide. Its thin, slightly upturned edge makes it easy to get under and flip delicate fillets.
Fish Tweezers Not unlike what you would use to pluck eyebrow hairs, fish tweezers are handy to remove pin-bones. Needle-nose pliers can also do the job. Tweezers and pliers should be cleaned before and after use. See in this video “How to Properly Fillet a Salmon,” courtesy of Ocean Wise, how tweezers are used to remove pin-bones.
Food Processor From blending sauces like pesto, to kneading dough, a good food processor will save you time and energy in the kitchen. For this recipe, a food processor is used to mince the salmon cubes used for the patty. If you choose to invest in this machine, make sure its blade and attachments are easy to remove and clean.
Grater or Zester This item is indispensable for zesting fruit like the lemon used in this burger, and for shaving a variety of food items.
Salmon Burgers with a Lemon Dill Sauce
A different kind of burger from the traditional beef-style. These fresh, flavourful salmon patties are made with the simplest of ingredients.
- 1lb (450 g) raw salmon, cubed
- Zest of half a lemon
- ¼ cup parsley, finely chopped
- ¼ cup red bell pepper, finely diced
- 1 ½ tablespoons jalapeno, minced (or as desired, if you prefer a spicy burger like I do, substitute the jalapeno with scotch bonnet pepper)
- 2 tablespoons shallots, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 4 tablespoons breadcrumbs, finely ground
- 3 tablespoons mayonnaise
- Extra virgin olive oil
Lemon Dill Sauce
- ½ cup mayonnaise
- 2 tablespoons fresh dill leaves, chopped
- ½ tablespoon lemon zest, grated (more to taste)
- 1 teaspoon freshly squeezed lemon juice
- 1 garlic clove, crushed or finely minced
- 4 Kaiser buns
- Your favourite toppings (lettuce, arugula, tomatoes, pickles, red onion, etc.)
- In a food processor, mince the salmon, being careful not to puree and over mince the fish. Place in a medium-sized bowl.
- Add the parsley, bell pepper, jalapeno, breadcrumbs, lemon zest, mayonnaise, salt and pepper. Mix with a wooden spoon until well blended. Lightly grease the palm of your hands with a bit of olive oil. Shape the mixture into 4 evenly sized round thick patties. Refrigerate for an hour.
- With the patties in the refrigerator, you can now prepare your Lemon Dill Sauce. To do so, combine all the ingredients for this sauce in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.
- Heat the olive oil in a large frying pan on medium heat. Once the oil starts to smoke, place the patties into the pan. Sear until cooked, about 3 minutes per side.
Toast the buns or warm them in the oven. Add a small amount of Lemon Dill Sauce at the bottom of the bun. Slide the salmon patty onto the bun. Serve with your favourite fixings.
Fresh is best. Use fresh salmon.
If you need to save time, you’ll find that this recipe can be made ahead in stages, and refrigerated.
A honey mustard sauce, or tartar sauce, also goes great with this burger.
Note: Variations of this recipe adapted from http://www.oceanwise.ca. This website has been a great resource for me to learn about sustainability and the best seafood our oceans have to offer. You’ll also find tips on how to source and store seafood for the best tasting meals here.
You can now print this recipe card. Hit ‘Print’ on the above to keep it handy.
Would love to hear from you, fellow bloggers! Thinking I can’t be alone in the ‘being stung by bees during a photo shoot’ department. Things also melt before the shot sometimes, or completely collapse. What’s your most outrageous experience while shooting your food? Also, what fixings would you like on a salmon burger?