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Salmon Remoulade Burgers https://www.metro.ca/userfiles/image/recipes/saumon-remoulade-10122.jpg PT25M PT07M PT1H32M
Start by preparing the salmon burgers. In the bowl of a food processor, combine the salmon and the ginger. Pulse a few times until the salmon is chopped finely. Transfer into a large bowl.Add the green onions, the hoisin sauce, the kale, the sambal oelek, the egg whites, the dukkah as well as a pinch of salt. Mix all the ingredients together.Form 4 salmon patties with your hands and transfer them to a plate. Refrigerate for an hour.In the meantime, prepare the vegetable remoulade by combining all the ingredients together in a large bowl. Stir well and reserve in the refrigerator.When the resting time is over for the salmon patties, preheat the barbecue grill at high heat.Lightly oil the hot grill and place the patties on it. Reduce the heat to about 450 ° F and cook for 4 minutes on the first side.Turn the patties around and continue cooking for another 3 minutes. Remove from the grill and reserve.Remove the remoulade from the refrigerator and grill the hamburger buns for a few minutes.Place one salmon patty on each of the bottom part of the buns and garnish with some remoulade. Complete the burger with the top buns and serve immediately
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Burgers: Remoulade:
Salmon Remoulade Burgers

Salmon Remoulade Burgers

Rate this recipe
1 Vote
4
portions
0:25
Preparation
0:07
COOKING
1:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Burgers:
  • 21 onces
    (600 g)
    salmon filet, deboned and cut into 1/2 inch cubes
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  • 1 Tbsp.
    (15 ml)
    fresh ginger peeled and chopped
  • 3 Tbsp.
    (45 ml)
    green onion green part only, chopped finely
  • 2 Tbsp.
    (30 ml)
    hoisin sauce
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    NAKED COCONUTS SAUCE

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    296 ml SELECTED VARIETIES


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    300 g SELECTED VARIETIES


  • 2/3 cup
    (160 ml)
    kale minced finely
  • 2 tsp.
    (10 ml)
    sambal oelek
  • 2
    egg whites
  • 1 Tbsp.
    (15 ml)
    dukkah

  • salt to taste
  • 4
    hamburger buns
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  • Remoulade:
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  • 1 1/2 cups
    (375 ml)
    celery sliced beveld as thin as possible
  • 1 1/2 cups
    (375 ml)
    cucumber thinly sliced into ribbons
  • 1/4 cup
    (65 ml)
    red onion sliced thinly
  • 2 Tbsp.
    (30 ml)
    orange zest
  • 2 Tbsp.
    (30 ml)
    fresh dill chopped
  • 1 1/2 Tbsp.
    (22 ml)
    light sour cream
  • 3 Tbsp.
    (45 ml)
    olive oil mayonnaise
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  • 2 tsp.
    (10 ml)
    Dijon mustard

  • Salt and fresh ground pepper to taste
Imprimer ma sélection

Preparation

Start by preparing the salmon burgers. In the bowl of a food processor, combine the salmon and the ginger. Pulse a few times until the salmon is chopped finely. Transfer into a large bowl.

Add the green onions, the hoisin sauce, the kale, the sambal oelek, the egg whites, the dukkah as well as a pinch of salt. Mix all the ingredients together.

Form 4 salmon patties with your hands and transfer them to a plate. Refrigerate for an hour.

In the meantime, prepare the vegetable remoulade by combining all the ingredients together in a large bowl. Stir well and reserve in the refrigerator.

When the resting time is over for the salmon patties, preheat the barbecue grill at high heat.

Lightly oil the hot grill and place the patties on it. Reduce the heat to about 450 ° F and cook for 4 minutes on the first side.

Turn the patties around and continue cooking for another 3 minutes. Remove from the grill and reserve.

Remove the remoulade from the refrigerator and grill the hamburger buns for a few minutes.

Place one salmon patty on each of the bottom part of the buns and garnish with some remoulade. Complete the burger with the top buns and serve immediately

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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