Tuesday, October 12, 2010

salmon burgers

3 tins of canned wild caught salmon (i use the TJ's brand)
2 lemons, juiced and 1 tsp. of zest
2 heaping tablespoons of capers, chopped
3 cloves of garlic, finely diced
2 shallots, finely diced
2 teaspoons of fresh thyme
1/4 cup of almond flour
2 eggs
olive oil
sea salt & pepper

start by sauteing the shallots in olive oil for 3-4 minutes over medium heat.

in the meantime, drain the salmon well and flake until there are no more large chunks.

next, add the fresh thyme, capers, garlic, salt and pepper to the shallots. let this cook for an additional couple of minutes. do not let the garlic burn! next add the lemon juice and zest. let this completely reduce until all of the liquid is gone. it should take 3 or 4 minutes. let this mixture cool a few minutes before adding it to the salmon. add the almond flour and eggs to the salmon. mix everything well.

preheat a skillet to medium high and add a couple tablespoons of olive oil. divide the salmon mixture into four equal parts and form together the burgers. GENTLY place them into the skillet.

brown them on both sides, about 4-5 minutes per side.

a little more brown than i wanted....
 this was PWO so we served it with a sweet potato hash...


Anonymous said...

How much salmon did you use? My town does not have a TJ's but we do have fresh caught Wild Alaskan Salmon that we canned ourselves. (We live in SE Alaska).

Kerri Heffel said...

lucky you! the cans were 6 oz. so i used 36 oz. total of salmon...