My local CostCo has frozen salmon burgers. Sounds good. I like burgers and the Mrs. loves salmon, a fish notable for its absence in SoCal waters. So, what does one garnish a salmon burger with? This first time through I'm going pretty basic: bacon, cream cheese, fresh dill, some crushed anise seed and aioli (garlic mayonnaise). However, there are about eight burgers in the package leaving six for further experimentation. What would you do?
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Open to ideas . . .
- Thread starter Oldsarge
- Start date
Thread Status: Hello
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Peel a cuke, quarter lengthwise, remove seeds, puree in food processor.
Add tsp lemon juice, finely minced fressh dill and 2 cups of greek yogurt. Fold together well and let sit in refridgeration for 1 hour. Stir again and use on top of salmon burger with a toasted sesame seeded wheat bun. Oh yeah and a thin slice of Italian onion (red onion).
Add tsp lemon juice, finely minced fressh dill and 2 cups of greek yogurt. Fold together well and let sit in refridgeration for 1 hour. Stir again and use on top of salmon burger with a toasted sesame seeded wheat bun. Oh yeah and a thin slice of Italian onion (red onion).
Report from the stove:
Okay, those salmon burgers are awright! For those of you with a Costco within decent driving range and a freezer, stock up. Them're gude.
We did the dill/cream cheese and bacon recipe tonight. Next will be Chef Al's suggestion with the cucumber and yoghurt. The salmon burgers come a dozen to the pack so there are plenty for experimentation. Great product.
Okay, those salmon burgers are awright! For those of you with a Costco within decent driving range and a freezer, stock up. Them're gude.
We did the dill/cream cheese and bacon recipe tonight. Next will be Chef Al's suggestion with the cucumber and yoghurt. The salmon burgers come a dozen to the pack so there are plenty for experimentation. Great product.
Awesome!. Also try this:
Sear burger on one side. Flip and...plank shrimp on top (put the P & D shrimp ying/yang style) and dust with your favorite Cajun seasoning or Old Bay. Clap a lid or foil tent (shiney side down) over to reflect the heat onto the shrimp. When shrimp turns deep color change it's done. Use remoulade on the ciabatta buns.
Sear burger on one side. Flip and...plank shrimp on top (put the P & D shrimp ying/yang style) and dust with your favorite Cajun seasoning or Old Bay. Clap a lid or foil tent (shiney side down) over to reflect the heat onto the shrimp. When shrimp turns deep color change it's done. Use remoulade on the ciabatta buns.
Just went to the GoM coast--did my classic shrimp, crab (snow & dungie's--no stonie claws available & didn't fish for blues), potatoes, corn and Andoulle sausage. Had to do a seperate pot for oldest daughter w/o any seafood so's she's happy--not even allergic she just hates seafood--possibly an adopted otherworld alien child. :rcard Feed the masses and Uncle Fritz the scrub stuff and the truely appreciative the goodies.
I got the same problem. I swear, both kids inherited their palates from their mother. I'm working on the Mrs. but all I can do with the offspring is encourage their occasional shellfish ventures. Now come the day when I can get back to the water and start providing really fresh . . .
mix fresh mint (blended in a processor), grated cucumber with greek/natural yoghurt and lightly season with salt and pepper to make tzatziki a dollop of that will send your pallet crazy, add crisp baby gem for that added crunch...failing that lemon zest and juice blended with sour cream, dill will always work, something with bite to excite your sences. hope this helps.
Ricko
Ricko