Notice the
Louisiana hot sauce in the background? What a coincidence. I was just mentioning on some replies on my previous post that tropical storm Isaac is in Louisiana now. Since about 1 week now, we've been having heavy winds and rain here in
South Florida, but nothing compares to the windy heavy storm we had last weekend, finally ending last night with several huge BANGS of thunder that shook all the windows.
When you're stuck inside all day on Sunday and half the day on Monday, due to the storm, you better have a plan while you have electricity, to make the best of the situation. As for me, I yearn for comfort food...not necessary junk food but something satisfying...yet, healthy! I had a brilliant idea to make burgers on my little
George Foreman grill...better yet, a juicy salmon burger, with robust flavor, not too spicy, but intense in flavor.
How could you not have a burger without sides?...not me! Either fries, or
onion rings, but I must confess I do love onion rings...good onion rings, and I am not going to wast any time making them from scratch just for me alone when I can get the Alexia onion rings in my local supermarkets freezer section.
I even made the dipping sauce that was sweet, and spicy (recipe on the side of the bag) I adapted it my way by adding the Louisiana hot sauce to kick it up a bit. No frying with these onion rings. Just bake it for 10 minutes on 400 degrees F. for a crisp perfect, crunchy onion rings that were dipped in
Panko crumbs.
You must have
tartar sauce with a delicious salmon burger...if not a tartar sauce, but then a special sauce. Now I have both, a ketchup based sweet and spicy dipping sauce, and a homemade tartar sauce that is way better than the store bought!
I was so inspired to make the tartar sauce that I have been making for years, which is really a simple method. Just have a good brand mayonnaise, and to make sure you add
sweet pickle relish, or make your own pickle relish by chopping the pickles in your
food processor.
So let's get started. For 2 salmon burgers, I used a piece of salmon fillet that was just under 1/2 lb.
2 scallions, trimmed and chopped coarsely.
2 or three pieces of fresh dill, stems cut
1 teaspoon lemon zest
juice of half of a lemon
1/4 cup Panko bread crumbs
freshly ground pepper, and sea salt to taste
(I used coarse sea salt ground fine)
Cut the salmon into 1 inch cubes, and add it to a food processor, adding all the listed ingredients.
Being careful not to process; just give it no more than 2 pulses, to keep it coarse, and not make it like ground meat. The Panko will help it hold together.
Have your grill set up, or your favorite grill pan or electric grill heating up.
This is the ideal consistency you should have. (my only problem was, I should have chopped the scallion into smaller pieces) food processor does not seem to chop it up in 2 pulses.
Now you are ready to pat them gently into patties.
On a large plate, add 1/4 cup more of the Panko crumbs and roll the salmon burgers in them. Gently pat some extra on each side.
Spray with PAM or other brand
cooking spray on both sides. At this time, you can refrigerate them while you prepare the other easy sides to go with it!
Grill the salmon burgers on the
George Foreman Grill, which of course has two sides for grilling which takes half the time than grilling in a grill pan, or on an outdoor grill.
Spray extra cooking spray while you're grilling,
Total time on George Foreman is 4-5 minutes. On a one sided grill you have to flip over to the other side. (4-5 minutes on each side)
Dipping Sauce for the onion rings and for the salmon burger (optional)
1 cup good quality ketchup
(I use Heinz)
1 teaspoon taco seasoning
1 teaspoon cocoa powder
few dashes of Louisiana hot sauce
Mix all the ingredients together in a small bowl and serve for dipping, or spreading
.
Linking to:
Full Plate Thursday @ Miz Helen's Country Cottage
Thursday Favorite Things Blog Hop @ KatherinesCorner
