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Crispy salmon burger, garlic and capers mayonnaise, turmeric bell pepper, romaine leaf, spinach salad |
Burgers, Vegetables and Fruits, Salmon and tuna
A less common, but equally good, fish burger that will surprise everyone.
Do not use a knife to cut the salad, as you will quickly oxidize it. Tearing if will prevent the brown edges.
Ingredients
Recipe for 4 portionsSalmon burger
Mayonnaise
Garnish
- Salt and pepper
- Vegetable oil
Preparation time: 30 min
Preheat your Oven at 400 °F
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Preparation
Skin the salmon (if necessary) and cut into cubes.
Chop the shallot, chives and garlic finely.
Prepare a bowl with the beaten eggs, another with the flour, and one with the Panko breadcrumbs.
Finely chop the capers.
Halve the peppers and seed them well.
Tear the leaves of Romaine to the diameter of the buns.
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Crispy salmon burgers patties
PATTY
In your food processor, put the salmon, garlic, shallot and egg, mix the whole into thick puree while diluting with the cream. The dough must be firm enough to form patties (burger). Add the chives to the mix using a spatula. By hand, protion and make into patties, about 95g to 100gr each. Leave the patties in the freezer for about 15 minutes, it will help you bread without distorting them.
BREADDING
Directly from freezer, pass the salmon patties in the tray of flour, removing any excess. Then put the patties (one by one) in the beaten egg, then finish in the breadcrumbs Panko, press with the hands so that the breadcrumbs adhere well to the salmon.
COOKING
In a hot skillet with vegetable oil, fry the patties on each side until browned (1 to 2 minutes on per side side), keep them on a baking sheet. Just before serving, finish them for 3 to 5 minutes in the oven.
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Mayonnaise
In a bowl, mix the egg yolk and mustard and chopped garlic, using a whisk, stir in the oil slowly, whisking continuously, until a mayonnaise thickness is acheived. Then add chopped capers,followed by salt and pepper as needed.
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Bell peppers
Cut the various peppers into large strips. In a hot skillet with vegetable oil, fry the peppers until cooked but still crunchy, then finish with the turmeric, ensuring to mix everything well.
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Plating
Toast the buns lightly in the oven, then spread mayonnaise on each side.
Place the romaine leaf, the peppers, and the patty on the bottom half of the bun and finish with the other half on top.
On the plate, add baby spinach salad seasoned with a dash of olive oil and balsamic vinegar, and salt and pepper.
Official partners
Do not use a knife to cut the salad, as you will quickly oxidize it. Tearing if will prevent the brown edges.
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PARENTS + CHILDREN
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- Vegetable spring rolls |
- Crispy salmon burger, garlic and capers mayonnaise, turmeric bell pepper, romaine leaf, spinach salad |
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PARENTS + CHILDREN
Cooking workshop for 1 Parent / 1 Child.
- Vegetable spring rolls |
- Crispy salmon burger, garlic and capers mayonnaise, turmeric bell pepper, romaine leaf, spinach salad |
- Thin apple tart, salted butter caramel and vanilla ice cream scoop |
PARENTS + CHILDREN
Cooking workshop for 1 Parent / 1 Child.
- Vegetable spring rolls |
- Crispy salmon burger, garlic and capers mayonnaise, turmeric bell pepper, romaine leaf, spinach salad |
- Thin apple tart, salted butter caramel and vanilla ice cream scoop |
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