A salmon burger adventure
I have been craving salmon patties. My mom made these for me when I was younger, and with a few modifications, these patties were exactly what I needed. I hadn’t had my salmon from a can in ages, but these are typically made from canned salmon. The touch of sage meshes very well in this recipe.
I had this beautiful mental image of an open-faced sandwich with a roasted portobello mushroom as the bottom bun. Visually, it was exactly what I longed for:
The salmon was delightful. The mushroom was wonderful. Together, however, the beautifully meaty mushroom overpowered the salmon and it just didn’t work. I don’t know why I didn’t anticipate such a thing! So I just pushed the two to opposite sides of the plate and had myself a little surf-n-turf! Yum!
The Salmon Patties:
1 can (14.75 oz) Salmon
15 buttery crackers (such as Townhouse), crushed
1 small onion, grated
1 tsp sage
1 tsp pepper
I love my new mortar and pestle, so while it would be easy to crush the crackers other ways, this was super fun and very fast:
Mix all ingredients. Divide and shape into 4 patties. Add enough olive oil to cover the bottom of the pan, and put on medium-high heat. When the oil is hot, cook the patties approximately 3 minutes on each side. I only cooked two at a time to make sure my pan stayed hot. Pull them out, blot to remove excess oil, and garnish with a fruit salsa, such as the nectarine salsa pictured here or a nice mango salsa.
1/4 c pear infused balsalmic vinegar
2 Tbsp extra virgin olive oil
2 cloves minced garlic
4 portobello mushroom caps
Combine the first three ingredients and pour over the mushrooms. Marinade for 15-20 minutes, then broil 5 minutes on each side. Enjoy!