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Ingredientes
- 5 Tbsp. extra virgin olive oil or possibly more if needed
- 1 c. minced shallots - (abt 3 lge)
- 1 c. dry white wine
- 1/2 c. fresh lemon juice
- 1 jar capers - (4 ounce) liquid removed, minced
- 2 lb skinless salmon fillets chilled, and
- Â Â cut into 1" pcs, any bones removed
- 3 c. fresh breadcrumbs made from French bread
- 2 lrg Large eggs beaten to blend
- 3 Tbsp. minced fresh dill
- 1Â 1/2 tsp salt
- 3/4 tsp freshly-grnd black pepper
- 10 x hamburger buns split, toasted
- Â Â Mayonnaise
- Â Â Lettuce leaves
- Â Â Tomato slices
Direcciones
- Heat 4 Tbsp. extra virgin olive oil in heavy medium skillet over medium heat. Add in shallots and saute/fry till translucent/soft, about 4 min. Increase heat to medium-high. Add in white wine, lemon juice and liquid removed capers and cook till almost all liquid evaporates, about 12 min. Transfer shallot mix to large bowl. Chill till shallot mix is well chilled, about 1 hour.
- Using on/off turns, coarsely grind salmon fillets in processor. Add in grnd salmon to shallot mix. Fold in fresh breadcrumbs, beaten Large eggs, dill, 1 1/2 tsp. salt and 3/4 tsp. pepper. Form salmon mix into 10 patties, dividing equally. (Salmon patties can be prepared 6 hrs ahead. Transfer to baking sheet, then cover with plastic wrap and chill.)
- Heat 1 Tbsp. extra virgin olive oil in heavy large skillet over medium-high heat. Working in batches, add in salmon patties to skillet and cook till patties are golden and cooked through, about 2 min per side, adding more oil to skillet as needed.
- Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices.
- This recipe yields 10 burgers.
- Comments: "We enjoyed everything about The Peninsula hotel in Beverly Hills - the location, the rooms and the terrific restaurants. The last time I stayed there, I had the most delicious salmon burger at the Roof Garden," says Diana Goldstein of Washington, D.C.. "Now which I've had this version, I may never go back to beef burgers."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 10 servings | |
| Calories 296 | |
| Calories from Fat 179 | 60% |
| Total Fat 19.93g | 25% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 420mg | 18% |
| Potassium 443mg | 13% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.7g | 0% |
| Protein 20.24g | 32% |
