This salmon burger recipe is an original, quick and easy alternative to the classic meaty hamburger. You can serve it with a fresh salad, French fries, or boiled potatoes, but you can also have it in the hamburger style. If you refrain from adding mayonnaise and other calorie-rich dressings, you have a tasty and healthy dinner at your fingertips. Some are already calling salmon a super food, and this fish undoubtedly has deserved its reputation as a healthy food, and not only because of its unusual omega-3 fatty acid content. Intake of salmon has been connected to a decreased risk of numerous cardiovascular problems, such as heart attack, stroke, and high blood pressure. Salmon contains particularly high levels of vitamin D and selenium, which is also associated with prevention of certain types of cancer. It also contains high levels of DHA (decosahexaenoic acid) which is the main structural fatty acid in the central nervous system and retina. Feeding salmon to preschool children also aids in the prevention of ADHD and can even boost academic performance. If that’s not enough to convince you, this might: The omega-3s found in salmon lock moisture into skin cells, encouraging the production of strong collagen and elastin fibers, which contribute to more youthful looking skin.
500 gr/ 1.1 lb salmon fillet
1 onion, chopped
2-4 dry chilies (optional)
salt and pepper to taste
2 tbsp breadcrumbs
olive oil for frying
Chop the salmon fillets into very small cubes. Put the cubes in a bowl, and add the chopped onions, dill and chili. Season with salt and pepper. Add the eggs and the breadcrumbs, and mix thoroughly.
Shape the mixture into salmon burgers. Fry each burger for a couple of minutes on each side until golden brown. Serve immediately.
Pastrami is a popular delicacy usually made from beef, pork or mutton. Like curing with salt and many other techniques, it was originally created as way to preserve meat before modern refrigeration. The raw meat – or salmon in this case – is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed. Even though salmon may be better known for its cured and cooked preparations, pastrami salmon is a natural extension of the traditional meaty version. Serve it as a festive starter with a piece of rye bread, or let your imagination take you to the wonderland of new culinary experiences.
600 gr/ 1 1/3 lb salmon fillet
coarse sea salt
1 tsp ground cumin
1 tsp fennel
4 tsp peppercorns (black, green, white and pink)
Cut the salmon fillet, lengthwise, into four or five pieces. Sprinkle a generous amount of coarse sea salt on the pieces, and wrap them tightly in plastic. Let the salmon pieces refrigerate for an hour.
Remove the plastic wrapping and the salt. Fry the salmon pieces in a hot dry pan for about 10 seconds per side. Mix the spices. Sprinkle the salmon pieces with the spice mix and wrap them once again in plastic. Put these tightly wrapped pieces into the freezer for an hour. Remove the plastic and serve with e.g. rye bread.
The word salmon derives from the Latin salmo, which in turn may have originated from salire, meaning “to leap”. Having returned to the river of their birth after years at sea, salmon determinedly swim upstream to their spawning grounds. They leap up a waterfall, get battered on rocks in the process, and then try again and again. Salmon farming is significant in Chile, Norway, Scotland, Canada and the Faroe Islands, and is the source for most salmon consumed in America and Europe. Salmon population levels are of concern in the Atlantic and in some parts of the Pacific. For coastal dwellers salmon has been a central part of their livelihood for centuries, and people used to catch salmon as they swam upriver to spawn. The salmon also plays an important part in poetry and mythology, and is surrounded by a rich web of myth and culture. It is often associated with wisdom and venerability, but in Native American artwork and literature, salmon are often used as a symbol of determination, renewal, and prosperity.
800 gr salmon fillet
1 tsp black, white, pink and green pepper
salt to taste
1 bay leaf, crushed
2 sprigs dill
2 sprigs thyme
1 tsp fennel seeds
juice of 1/2 lemon
3-4 garlic cloves, minced
2-4 dry chilies, crushed and seeds removed
75 gr/ 2 2/3 oz breadcrumbs
30 gr/ 1 oz crushed almonds
black pepper to taste
fresh flat leaf parsley
Marinade: Pour the oil into a baking dish. Add all the spices: lemon juice, black, white, pink and green pepper, salt, dill, thyme, bay leaf, fennel seeds, fresh parsley, minced garlic and the chili. Add the salmon fillets and cover with the marinade. Cover the baking dish with a plastic wrap and let the salmon marinate in the fridge for 24 hours.
Coating: Prepare the coating by combining bread crumbs with crushed almonds and the spices. Remove the salmon from the fridge about 1 hour before baking it in the oven. Strain the oil from the marinade with a sieve, and mix it with the dry coating ingredients. Spread the moist coating evenly over the fillets.
Salmon: Preheat the oven to 200 C/390 F. Bake the salmon in a baking dish for ca. 30 minutes until the fish is fully cooked, and the coating has a golden color. Serve with boiled potatoes, and sprinkle some fresh dill on each plate.
Refreshing and easy to prepare, this salad is an excellent option for lunch. If you want to prepare your own gravad lax – and subsequently cut the costs – you will find my recipe here. If you are feeling less adventurous you can also use store-bought salmon for equally good results. Bear in mind that curing salmon takes about 2 to 3 days.
Salmon has high omega-3 fatty acids and a lot of protein, but smoking, salting and curing makes salmon lose about 1/3 to 2/3 of its original omega-3 content. But some Atlantic and farmed salmon are raised on special omega-3 feed, and therefore make up for the loss of nutrients.
200 gr green beans
4 boiled potatoes
300 gr gravad lax
3 hard-boiled eggs
Boil the potatoes and cut them into cubes. Trim and cut the green beans and boil them in salted water for about 10-15 minutes. Slice the tomatoes and the cucumber. Shred the iceberg lettuce leaves and cut the gravad lax into 1 inch/2.54 cm cubes. Boil the eggs for about 10-12 minutes and cut them into four pieces. Combine all the ingredients and avoid excessive mixing. Drizzle some olive oil over the salad and serve.
The Foodies has been nominated for a blog award! Chef Doru, a friend of this blog, has nominated The Foodies for ‘Blog Of The Year – 2012’. I’m very excited and humbled that this blog has already found an audience and keeps growing. Thank you all for your continued support! And now back to business…
Discover you inner Viking by curing salmon in sea salt! In the olden times fishermen used to preserve some of their catch by burying it in the beach. The salt in the sand had a preservative effect and the fish didn’t decompose. In our modern kitchens thing are a little easier – a mix of salt and herbs is rubbed onto the surface of the salmon, which is then put aside for a number of hours or days. The salt then “cooks” the fish by drawing a large amount of liquid out.
1 kg fresh salmon fillet
4 tbsp sugar
4 tbsp coarse sea salt
2 tsp ground pink peppercorns
Freeze the fresh salmon fillets for 24 hours. Remove all large fish bones, but keep the skin.
After 24 hours, take the fish from the freezer and mix the sugar, salt and the pepper. Rub the fillets with the spice blend and sprinkle some dill. Refrigerate the fillets in a roasting bag for another 24 hours. While in the fridge, shake the bag with the fish every now and then. You can serve gravad lax as a main course with boiled potatoes, but it is even better as a stylish appetizer with e.g. rye bread, vegetables and cream cheese.
This oozy recipe combines the creaminess of mozzarella and salmon with the spiciness of sun-dried tomatoes and lemon. The baking times indicated below might vary depending on the thickness of the filet. The fish is ready when it has a nice pink color. Serve this yummy treat with potatoes.
600 gr salmon filet
0.5 dl passata di pommodoro
2 tsp lemon juice
ca. 1 dl sun-dried tomatoes, sliced into small cubes
200 gr mozzarella, in slices
fresh basil leaves
Set the salmon filet into a baking dish. Mix the passata di pommodoro, sliced sun-dried tomatoes, lemon juice, salt, and black pepper. Spread the spice mix evenly over the salmon filet, and bake in the oven on 200 °C for about 20 minutes, until the salmon is almost cooked through. Take the salmon filet out, and add the mozzarella slices on top. Bake further on 225 °C for ca. 5-7 minutes. Garnish with fresh basil leaves and serve.