Salmon burgers with dill, mustard and slaw
Adam Ragusea · ♥ 52.1K likes · 2.1M views · 9 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp lemon juice
- 30 g breadcrumbs
- 1 whole shallot
- dill
- Dijon mustard
Put diced shallot, chopped dill, a big spoonful of Dijon mustard, a little lemon juice, pepper and a tiny squeeze of honey in a bowl. No egg, no mayonnaise.
A salmon burger that respects the fish
- pepper
- honey
Do not salt the mixture unless cooking right away; salting the inside and letting it sit makes the texture crumbly. Season the outside instead.
- 150 g wild salmon filets
Skin the fillets, either by shaving the meat off with a sharp knife laid parallel to the board or by peeling the skin off by hand; blot up excess water.
Dice the fish into cubes about a quarter inch (6 mm) at the largest.
Put two thirds of the fish in the bowl; chop the remaining third very fine and grind it against the board with the side of the knife into a paste; add it to the bowl.
Work in as little breadcrumb as possible, letting it saturate into a starchy paste, until the mixture is sticky enough to mold; add more crumbs if not.
- salt
- butter
Heat a pan with butter over medium-low heat. Salt the first side of the patties, lay them in salt side down and scoot them for a few seconds to prevent sticking; salt the other side.
Cooking gently in butter
Cook until the first side is brown before flipping; done when they feel firm inside when pressed, about 6 minutes total.
- bagged, pre-cut slaw mix
- rice wine vinegar
- mayonnaise
- sugar
- salt
- celery seed
Make the slaw: bagged slaw mix with a big glug of rice vinegar, just enough mayonnaise to bind, a big pinch of sugar, a little pinch of salt and celery seed; taste and add more vinegar. It should taste too intense on its own; make it hours ahead if possible and refrigerate.
Making the slaw