Dinner Impossible? Not Tonight! Salmon Burger
I love Food Network shows on TV. One of my favorites was “Restaurant Impossible” with Chef Robert Irving. What was really interesting was that Chef Irving would go into failing restaurants and turn it around with a budget of $10,000… and in two days! My favorite moment is when owners walk into their new restaurants and their eyes just light up. It’s so heart-warming when you help someone in need and suddenly give them a new life. I give them two thumbs-up for the show. Here, I will share Chef Robert Irving’s recipe for the Salmon Burger and thousand island dressing.
1 1/2 pounds fresh salmon fillet
1 teaspoon seafood seasoning
2 eggs, well mixed or whisked
1/2 cup Asian-style breadcrumbs
1 to 2 tablespoons grapeseed oil
1 cup shredded romaine lettuce
1/4 cup thousand island or remoulade sauce
Four 5-inch buns
4 slices ripe tomato
French fries, as side serving
To prepare the cakes, fine dice the salmon and then place in a mixing bowl. Add the seafood seasoning and eggs and mix well. Then add a small amount of breadcrumbs if needed; the mixture should be moist but not binding together. Portion into 4 even, flat cakes, 5 inches by 1/3 inch.
Warm a flat griddle surface until 300 degrees F, and then add oil and allow the oil to warm also. Then dust the exterior of the cakes with the remaining breadcrumbs and place on the oil. Cook on the first side, allowing to brown for 2 to 3 minutes, and then flip and repeat on the second side.
During this time, in a bowl, blend the lettuce and dressing, mixing well. Toast the buns on the griddle.
Once the cakes are cooked and golden brown, place on the bun on a plate and add a portion of tossed lettuce, a tomato slice and then the cake. Finish with a drizzle of lemon. Enjoy served with fries.
Thousand Island Dressing
1/2 clove garlic, minced
1/4 teaspoon kosher salt plus more to taste
3/4 cup prepared or homemade mayonnaise
1/4 cup bottled chili sauce
2 tablespoons ketchup
1 1/2 tablespoons minced onion
2 teaspoons sweet pickle relish
1/2 hard-cooked large egg, pushed through a sieve or finely chopped
Freshly ground black pepper
Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef’s knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.