Thursday, June 5, 2008

Rachael Ray's Salmon Burgers with Caesar Slaw

Tonight, I made Salmon Burgers with Caesar Slaw, recipe by Rachael Ray:

Salmon Burgers with Caesar Slaw
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30 Minute Dinner Club

1 (14-ounce) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
Handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped, optional
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce, eyeball it
2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
Couple handfuls grated Parmigiano-Reggiano or Romano
2 hearts romaine lettuce, shredded
1 head radicchio, shredded
To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.
To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.

Serve salmon patties atop Caesar Slaw.

To Connie, tell Brad, I followed the recipe almost exactly this time. I didn't have radicchio and I used less romaine than they called for because I didn't want that much slaw. So close.

This was my first time experimenting with canned salmon. There are bones and skin in it, so you have to pick that out, but it is a good option for cheap salmon. The commissary doesn't carry fresh fish and it is expensive on the economy. Also, a lot of what is available at the Korean supermarkets are varieties of small, white fish that taste like the bottom of a lake. I need to find a fish market, but judging on the lack of quality in the sushi I have had, I don't have much hope. Korea is a peninsula, but I like the beef and pork dishes much better than the seafood.

The recipe turned out well. The slaw is very tangy and goes well with the salmon.


Connie said...

So close! Wow! ;-D

I hate salmon, but love salmon patties. I'm the same about crab, hate it plain, but crab cakes could be my favorite food. First time I used canned salmon, I picked out all the bones and skin too. My DH said that wasn't necessary as the whole fish was 'processed' and edible. I set the plate I'd been working on down on the floor and called the cats. They carefully picked out all the fish scraps and left the bones. Ha! Out-voted by the pros!

Cairo Mama said...

The recipe didn't call for the bones and skin to be picked out, but I did it anyway because I thought it would be better. Some of the little bones were left, but I got all the big round backbones.

Even though I followed the recipe (almost) this time, there are lots of variations to cook up with the basic idea...