Salmon Burgers

I had seen Paula Deen make this recipe a while back and thought that it would be one I'd actually try. It was one of her recipes that wasn't actually dripping in butter!

We make burgers all the time in the spring and summer, but never out of salmon. I had some salmon fillets in the freezer that needed to be used, so I decided to whip these burgers up for dinner this past week. They were a breeze to throw together and a nice change from our typical "winter fare". The original recipe serves 8, so I cut the recipe in half. The changes are reflected below.

Salmon Burgers

Ingredients
1/4 cup red bell pepper, diced
1/4 cup green onions, diced
8 T panko bread crumbs
1 clove garlic, minced
1 pound salmon fillets, skinned and finely chopped
1 large egg, lightly beaten
1 1/2 tsp soy sauce
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Cooking spray
Mayonnaise
4 kaiser rolls
lettuce leaves
tomato slices

red onion slices

Directions
In a medium bowl, combine peppers, panko, garlic, and salmon.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 4 patties.
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, onion slice and salmon patty. Cover with tops of buns.

Source: burgers adapted from Paula Deen via Food Network

Fish Tacos

I love fish tacos and get them often when we go out for Mexican food. The people of Ensenada, Baja Mexico say their port town is the birth place of the fish taco recipe of today. Fish Tacos were popularized in the United States by Ralph Rubio, who first tasted them in Baja, Mexico. As it is told, Ralph Rubio acquired a recipe from a local fish taco vendor and then he opened up a restaurant in San Diego in 1983 called Rubio's - Home of the Fish Taco.

There are many different ways to fix fish tacos, often they are beer battered and fried. Traditional fish tacos are served with a white sauce that is usually made up of sour cream and lime. I was looking for a very healthy and flavorful version of the fish taco and although I can't remember where I found it, I feel like this fits the bill. This recipe uses Talapia, a mild white fish, which is then sauteed. I have also grilled the fish using my non-stick fish grate on the grill. It's been great either way! Ole!

Fish Tacos

Ingredients
2 tablespoons lime juice
2 tablespoons extra virgin olive oil, plus 1 tablespoon for oiling pan
¼ cup minced cilantro
¼ teaspoon cumin
2 garlic cloves, minced
½ – 3/4 pound tilapia

salt
4 ounces (¼ – ½ head) cabbage, finely shredded
½ small red onion, thinly sliced
6-8 small flour tortillas
White sauce (recipe follows)

White sauce:
1½ tablespoon minced cilantro
3 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lime juice

Directions
1. Mix lime juice, 2 tablespoons olive oil, cilantro, garlic, and cumin in pie plate. Add fish and turn to coat. Let marinate 15-30 minutes.
2. Drizzle remaining olive oil in nonstick skillet over medium-high heat until shimmering. Add marinated fish and cook, without moving, for 3 minutes. Flip fish and cook on second side for 2 minutes, or until fish flakes with a fork. Remove fish from pan to plate, season with salt, and let set for 2-3 minutes. Cut into approximately bite-size pieces.
3. To build each taco, spread liberal amount of white sauce on tortilla, then add fish, cabbage, red onion, and whatever garnishes you desire. Serve.

Salmon with Lemon Basil Butter

We have several HUGE lemon trees on our side yard and basil in the garden. When I ran across a recipe that involved making Compound Butter out of said ingredients, I knew instantly what was for dinner!

Now, are you asking what Compound Butter is? Well, Compound Butter is butter that’s been creamed together with other ingredients, like herbs, spices, wine, oil, etc. Whip it up, keep it in the fridge or freezer, and slice as you need. The beauty of it is that you can use any combination of herbs you like. This time, I followed the recipe....but the possibilities are endless....chives and thyme, cilantro and jalapenos, or whatever strikes your fancy at the moment...

Salmon with Lemon-Basil Butter

Ingredients:
1 stick unsalted butter, softened
1/4 cup fresh basil chiffonade, lightly packed

skinless salmon fillets1 clove garlic, minced
1/2 tsp lemon zest (I used more)

pinch of salt

Directions

Stir together the butter, basil, lemon zest, garlic, and a pinch of salt until well combined. Spoon the butter onto parchment or waxed paper and roll into a cylinder. Carefully twist the ends to seal and refrigerate until firm.

Preheat the broiler and position the top rack 4 inches or so below the broiler. Place the salmon on an oiled rack over a baking sheet. Cut 1/4 inch rounds from the compound butter and place 1-2 pats on top of each fillet.

Broil for 10 minutes per thick of thickness, turning half way through. Carefully place additional butter rounds on the fish after flipping.

***I have also grilled salmon this way and it has been very good***