Salmon Burgers With Herb Aïoli |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Fine Cooking 105 , pp. 22 May 6, 2010 Ingredients:
2 small garlic cloves |
kosher salt |
1 1/2 cups mayonnaise |
1/3 cup fresh chives, finely chopped |
2 tablespoons fresh dill, finely chopped |
1 1/2 tablespoons dijon mustard |
1 tablespoon fresh lemon juice |
1/8 teaspoon cayenne |
fresh ground black pepper |
5 brioche bread or 5 hamburger buns, 1 cut into large cubes, the other 4 split |
1 lb salmon fillet, skinless, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups) |
2 ounces butter, unsalted |
Directions:
1. Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 teaspoons pepper, and salt to taste. Set the aïoli aside.
2. In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Shape into four 1-inch-thick patties.
3. Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.
4. Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.
5. Serve the burgers on the buns, spread with the remaining aïoli.
6. Serving Suggestions.
7. Serve with a deeply spiced, aromatic Chickpea and Spinach Salad.
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