Smoked Salmon Burger Tomato Red Onion And Avocado Recipes

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SMOKED SALMON BURGER (TOMATO, RED ONION AND AVOCADO)



Smoked Salmon Burger (Tomato, Red Onion and Avocado) image

The Jun-Aug Icelandic fishing season begins in a few days & this versatile recipe by Dumont Monte from his cookbook simply titled *Salmon* will be among the 1st I try when our supply of smoked salmon is replenished in our freezer. While not a burger in the traditional sense as it is not cooked -- it is definitely an easy-fix that is ideal for light lunch fare & is ingredient-friendly for a to-go occasion, camping or fishing trip + cold food patio party. As written, the recipe gives both metric + US measurements & I entered it that way as well. (This is a *No Cook* recipe, but 15 min was allowed for ingredient prep & 5 min for assembly) *Enjoy* !

Provided by twissis

Categories     Lunch/Snacks

Time 20m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 10

150 g cherry tomatoes
1 small red onion
1 small avocado (ripe)
1 lemon, juice of
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon mayonnaise
salt and pepper (to taste)
180 g smoked salmon or 180 g smoked trout
4 crisp rolls (approx 4-in round)
lettuce leaf (chiccory was suggested) (optional)

Steps:

  • Slice the cherry tomatoes & thinly slice the red onion. Halve the avocado, peel & remove the stone.
  • Using a hand blender, puree 1 avocado half w/the larger measure of lemon juice, crème fraîche & mayo. Season to taste w/salt & pepper.
  • Slice the other avocado half & sprinkle w/the smaller measure of lemon juice. Thinly slice the smoked salmon.
  • ASSEMBLY: Cut the rolls in half & spread each w/an equal amt of the pureed avocado mixture. Arrange equal amts of the lettuce leaves (if using), cherry tomatoes, red onion & smoked salmon on each roll. Top w/the other half of the rolls & serve.

Nutrition Facts : Calories 352, Fat 15.2, SaturatedFat 3.7, Cholesterol 21.6, Sodium 699.2, Carbohydrate 39.6, Fiber 5.3, Sugar 4.1, Protein 15.7

JUICY MEDITERRANEAN-STYLE SALMON BURGERS



Juicy Mediterranean-Style Salmon Burgers image

Never have a dry salmon burger again! Thanks to a few simple tips, you can make super JUICY, flavor-packed salmon burgers every single time!My salmon burgers recipe takes on a bit of a Mediterranean twist--fresh herbs, spices and a splash of lemon juice. Serve it with arugula, tomatoes and homemade Tzatziki sauce!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 16

1 1/2 lb skinless salmon fillet, (cut into chunks)
2 tsp Dijon mustard
2-3 tbsp minced green onions
1 cup chopped fresh parsley
1 tsp ground coriander
1 tsp ground sumac
½ tsp sweet paprika
1/2 tsp black pepper
Kosher Salt
Italian breadcrumbs for coating, (about 1/3 cup or so)
1/4 cup extra virgin olive oil
1 lemon
Tzatziki Sauce, (find the recipe here)
6 oz baby arugula (more to your liking)
1 red onion, (sliced)
Bread of of your choice, (optional, I often use whole wheat buns or Italian ciabatta rolls)

Steps:

  • Place about 1/4 of the salmon in the bowl of a large food processor. Add mustard. Run processor until the mixture is pasty. Transfer to a bowl.
  • Place the rest of the salmon in the food processor, and pulse just a couple times until coarsely chopped into ¼-inch pieces (do not over process this second batch of salmon, it should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
  • Now add the minced green onions, parsley, and spices (coriander, sumac, paprika, black pepper). Season with kosher salt. Mix well until the mixture is combined. Cover and chill in the fridge for about 1/2 hour.
  • While the salmon chills, prepare the toppings. Make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve.
  • When ready, take salmon mixture out of the fridge. Divide into 4 equal parts. Form into 1-inch think patties.
  • Place bread crumbs on a plate. Place each patty in the breadcrumbs plate and press to coat on one side, turn over and press on the other side to coat. Place the breaded salmon patties on a sheet pan lined with parchment paper.
  • Cook salmon patties. Heat about 3 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Lower each of the patties carefully and cook, for 2 to 4 minutes, turning over once, until lightly browned on both sides and medium-rare within), (adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs.) (minimum internal temp should be 115 to 120°F on an instant-read thermometer for medium-rare.)
  • Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Add a squeeze of fresh lemon juice on top.
  • Assemble in prepared buns. Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices...enjoy!

Nutrition Facts : Calories 137.1 kcal, Sugar 0.9 g, Sodium 38 mg, Fat 13.9 g, SaturatedFat 1.9 g, Carbohydrate 4.2 g, Fiber 1.7 g, Protein 1 g, ServingSize 1 serving

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