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image description July 20, 2018

Andrew Zimmern Cooks: Salmon Burgers with Roasted Tomatoes & Avocado

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Ingredient List Print Recipe

  • 1  1/2 pounds salmon, skin and bones removed
  • 2 teaspoons mustard
  • 2 small shallots, chopped
  • 1/2 cup panko bread crumbs
  • 1 tablespoon salt-packed capers, rinsed
  • Salt
  • Pepper
  • 2 tablespoons vegetable oil
  • 4 buns
  • Oven roasted tomatoes, for serving
  • Avocado, for serving
  • Lettuce or mixed greens, for serving

Oven Roasted Tomatoes

  • 10 Roma tomatoes
  • 2 tablespoons olive oil
  • Sea salt
  • Pepper
Andrew Zimmern Cooks: Salmon Burgers with Roasted Tomatoes & Avocado

Salmon Burgers with Roasted Tomatoes & Avocado

By Andrew Zimmern

This simple recipe allows the flavor of the salmon to shine. I prefer to use fresh salmon, as opposed to canned salmon, the extra effort and cost is worth it for a better tasting burger with a superior texture. I top my salmon burgers with oven roasted tomatoes—something I like to keep on hand, especially during the summer tomato season—avocado and greens with a squeeze of lemon. You can also skip the bun and serve the salmon patty on top of a salad. Easy, delicious and healthy.

Instructions

SERVINGS: 4

Cut the salmon into cubes.

Place half of the salmon and the mustard into a food processor and pulse until well broken down, stopping once or twice to scrape down the sides of the machine.

Add the remaining salmon and shallots and pulse 3 or 4 times only, do not over mix.

Place the salmon in a mixing bowl and add the breadcrumbs and capers. Season with salt and pepper.

Shape into 4 burgers.

Add the vegetable oil to a skillet over medium high heat. Cook the salmon burgers for about 2 to 3 minutes per side. Do not cook past medium.

Serve on buns with oven roasted tomatoes, avocado and some dressed greens. You can also skip the bun and serve the salmon patty on top of a salad.

Oven Roasted Tomatoes

Preheat the oven to 225 degrees F.

Halve the Roma tomatoes. In a mixing bowl, toss with olive oil to coat and season with salt and pepper.

Place the tomatoes on a baking sheet lined with aluminum foil. Arrange cut side up. Bake in the upper third of the oven for 4 hours, until tomatoes are caramelized and shrunken.

 

Like this recipe? You may also enjoy:

Cold Poached Salmon
Salmon Gravlax
Broiled Salmon with Blue Cheese

 

 

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