Tag: Salmon

Breads, Burgers, Dinner Entrees, Lunch

Simple Salmon Burgers

Irma Crepps

On a hot summer evening when I want something quick for dinner, I love this juicy salmon burger! Here is one burger you will be coming back to make time and time again. Just you or your whole family enjoying a healthy, low carb and delicious meal? Yes. Yes indeed!!

Simple Salmon Burgers

Print Recipe
Approximately 15 carbs per salmon burger with bun
Course Lunch, Main Course
Cuisine American
Keyword Brioche Buns, Butter, Celery, Extra Virgin Olive Oil, Lemon, Mayonnaise, Onion, Panko Bread Crumbs, Salmon, Seafood Seasoning, Sriracha Sauce, Stevia
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Equipment

  • Paring knife
  • Fork
  • Medium bowl
  • cutting board
  • Rectangle Dish Or Rimmed Plate
  • Skillet I like a Cast Iron or Grill Pan
  • Spatula I like a Fish Spatula for easy flipping
  • Measuring spoons and cups
  • Small bowl

Ingredients

  • ½ Cup Panko Bread Crumbs
  • 1 Tsp Seafood Seasoning I like Chesapeake or Old Bay Style Seasoning
  • 1 14-16 oz Fully Cooked Smoked Salmon I like Honey Smoked Fish Company
  • 1 Egg
  • 1 Lemon Zest and Juice, Divided
  • 2 Tbsp Extra Virgin Olive Oil Or Avocado Oil
  • 2 Tbsp Butter
  • ½ Cup Mayonnaise Or Sour Cream Or Plain Yogurt
  • 1 Tsp Fresh Chopped Dill Weed (or 1 tsp dried)
  • 1 Tbsp Sriracha Sauce Or Your Favorite Chili Sauce
  • 1 Tsp Stevia
  • 4 Brioche Buns Freeze

Instructions

  • Gather all your "tools for the trade" including all ingredients and equipment to save you time.
  • In a rectangle dish, mix Panko bread crumbs and seafood seasoning. Set aside.
  • In Medium bowl, break up salmon with a fork. Add egg and lemon zest. Mix well.
  • Form four salmon patties by pressing mixture between your palms. Place gently in bread crumb mixture. Sprinkle and press crumbs on top and sides of patties. Cool in refrigerator for 10 minutes.
  • In the meantime, score the frozen buns with a paring knife. Remove the inner bun, leaving the outer shell.
  • Removing the inside reduces the carbs in the Brioche bun from 22 to 12! Still plenty of bun to enjoy!
  • In a skillet, add oil and butter on medium-high heat until butter starts to bubble saying, "I'm ready!" Add salmon patties to skillet and cook 4-5 minutes.
  • Gently flip patties over with a spatula and cook another 3-4 minutes or until golden.
  • Make Sauce: In a small bowl add mayonnaise, dill, Sriracha, Stevia, and 1 tbsp lemon juice. Mix well.
  • Assemble your salmon burgers. I like mine with crispy Romaine lettuce, a thick slice of tomato, red onion, and avocado. Of course spread lots of yummy sauce and a squeeze of lemon juice on top!
    Cold salmon burgers for lunch the next day on a bed of lettuce are delicious. Enjoy!
Dinner Entrees, Lunch

Salmon with Blackberry Sauce

mike@smithmike.com

Ever get tired of the same old salmon recipe? Well, I am sure this one will satisfy your cravings with tones of sweet, sour, salt, and umami. Even your children will ask for more with the natural sweetness from the blackberry sauce. So tasty, so quick, it may just become your weekly go-to salmon recipe. Crusty on the outside, juicy tender on the inside.

Salmon with Blackberry Sauce

Print Recipe
Approximate Carbohydrates per Serving: 6 gm
Course Main Course
Cuisine Mediterranean
Keyword Blackberry, Bok Choy, Salmon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Equipment

  • Measuring Spoons & Cup
  • Large Skillet I like a cast iron to get a nice crust, or your favorite frypan
  • Spatula, Tongs, Whisk
  • Serving Platter
  • Paper Towels & Aluminum Foil

Ingredients

  • 4 Center cut salmon fillets I like sockeye
  • 2 Tsp Salt divided
  • 1/2 Tsp Fresh ground black pepper
  • 1 Tbsp Avocado oil substitute with extra virgin olive oil or canola oil
  • 1 Tbsp Butter
  • 2 Organic baby bok choy cut in half lengthwise
  • 6 Organic scallions cut in half
  • 1 tsp Dry ginger or fresh grated
  • 1 tsp Garlic powder or fresh grated
  • 1/2 cup All-Fruit blackberry preserves I like the no added sugar brands
  • 2 tbsp Dijon mustard
  • 1/3 cup Apple cider vinegar
  • 1 cup Organic blackberries
  • 1 tbsp Capers

Instructions

  • Gather all ingredients and "tools for the trade" to save time.
  • Pat salmon dry with paper towels. Season with 1 tsp salt and ½ tsp pepper. Heat oil and butter in skillet on medium-high until butter starts to foam.
  • Sear salmon, flesh side down for 3-4 minutes or until a golden crust appears. Flip over and sear for 3-4 minutes more. Remove to a platter and cover with foil. It will continue to cook under the foil.
  • Season scallions and bok choy with ginger and garlic. In the same skillet on medium high, sear scallions and bok choy (cut side down) until tender, about 2 minutes. Remove to salmon platter and cover with foil.
  • In the same skillet, mix together preserves, mustard, and vinegar. Whisk sauce until smooth. Simmer for 2-3 minutes to reduce.
  • Top the salmon and vegetables with sauce and blackberries. Sprinkle with capers.

 

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