Fried Salmon Burger with Molasses MustardPrep time: 30 minutes - Serves: 2
I love cooking burgers at home, but I wanted to create a burger using only seafood. I decided to go with salmon as my protein not only for nutritional purposes, but also the flavor. This Japanese inspired dish was a fun play on a baked salmon roll. The panko gave it a nice crunch and the Sriracha and Jay D’s Molasses Mustard aïoli added a punch of heat and sweetness. I added some sliced avocado, pickled cucumber and pickled carrot to round out all the flavors.
- 2 salmon fillets, boneless, skin-off
- ½ onion, small diced
- 2 tablespoons fresh garlic, minced
- 1 tablespoon avocado oil
- 2 eggs
- 2 cups seasoned panko breadcrumbs
- 1 cup all purpose flour
- 2 hamburger buns
For the aïoli:
- ¼ cup Jay D’s Molasses Mustard, jayducote.com
- 2 tablespoons Sriracha
- ½ cup mayo
- Sliced Avocado
- Pickled cucumber
- Pickled carrot
- Heat a sauté pan on medium heat, add avocado oil and saute onion and garlic until soft.
- Add fillets to the pan and cook salmon on both sides until cooked through and starting to flake (about 10 minutes).
- Put salmon, onions and garlic in a bowl and let cool.
- Add one egg and ½ cup of breadcrumbs in the bowl and form into patties. If patties don’t form, add more breadcrumbs until they stay together.
- Next, you’ll need to set up a breading station. You’ll need flour in a shallow dish, another dish with the beaten egg and one additional shallow dish for panko.
- Dredge patties lightly in flour, shaking off the excess. One by one, dip in the beaten egg, coating completely and then roll in panko to coat.
- Fry at 350˚ F until golden brown. Build burgers with garnishes and aïoli and enjoy!