I make my salmon burgers the same way I make my crab cakes… heavy on the seafood, light on the filler. I like big chunks of salmon, blended together with just enough egg, bread crumbs, and mayo to hold it together. A bit of mustard and creole seasoning adds the perfect flavoring! Served on an kaiser roll with a spicy horseradish sauce, this is a delicious way to enjoy salmon! I use fresh salmon fillets in my recipe, but you can substitute canned salmon, if desired.
Corn on the cob, served with chipotle butter makes a perfect side dish for this meal. Chipotles are smoked jalapeno peppers; spicy and delicious! You should be able to find canned chipotles in adobo sauce in the Mexican or Latin foods section of your grocery store. Adobo is simply a seasoned tomato-based sauce. You can either discard the adobo sauce, or use some of it in the butter. You’ll only need 1/8 cup of pureed chipotle peppers for the butter, but puree all the peppers. You can store the unused puree in the freezer for future use. (I’ll share my recipe for Chipotle Steak Quesadillas with you soon!)
Salmon Burgers with Horseradish Sauce
For the burgers:
- 1 pound salmon fillets
- 1 tsp prepared mustard
- 1 egg, beaten
- 1 egg white, beaten
- 2 Tbsp mayonnaise
- 1/3 cup bread crumbs
- 2 tsp Creole Seasoning
- 4 Kaiser Rolls
For the Sauce:
- 1/2 cup Sour Cream
- 2-3 Tbsp Horseradish Sauce
To prepare the salmon – Preheat your broiler. Place the salmon fillets under the broiler and cook for about 4 minutes on each side, until cooked through. When the salmon is cool enough to handle, flake the fish into large chunks.
To make to burgers – Preheat oven to 425 degrees. In a bowl, combine all ingredients, except the salmon, until well blended. Gently fold in the salmon. Form into four burgers. Spray a baking sheet with a little Pam or a small amount of olive oil. Place the burgers on the baking sheet. Bake for about 10-12 minutes until heated through.
For the horseradish sauce – Combine sour cream with 2-3 Tbsp horseradish. (I use 3.) Stir until well blended. Refrigerate until ready to use.
Serve burgers on kaiser rolls with lettuce, tomatoes, and horseradish sauce. Makes 4 burgers.
Corn on the Cob with Chipotle Butter
- 4 ears of corn, husks removed
- 1/8 cup pureed Chipotle Peppers
- 1 Stick Butter
Remove chipotle peppers from adobo. Wipe off excess adobo. Puree peppers in a blender or food processor until smooth. Melt butter in a small saucepan over very low heat. Add 1/8 cup pureed chipotle pepper and stir. Gently cook over very low heat for a minute or two. For the smoothest result, you can pour the melted chipotle butter through a fine sieve to remove seeds and any large chunks. (I skip this step!) Pour chipotle butter into a bowl and refrigerate, stirring every 15 minutes, until firm. Allow butter to sit at room temperature for about 30 minutes before using. To cook the corn, bring a large pot of water to a boil. Add the corn and boil for about 5-8 minutes. Spread chipotle butter on corn and enjoy!!