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  • Salmon burgers don't have to  be tasteless and dried out

  • I'll share my tips for making flavorful patties  

  • with a special ingredient  that locks in the moisture

  • Plus, I have a quick and easy lemon  dill sauce that complements the fish

  • Atlantic or king salmon are  excellent choices for this recipe  

  • they're both packed with healthy omega-3 fatty  acids which helps with texture and binding

  • For convenience, it's best to purchase  fillets with the skin already removed,  

  • however, if that's not available  it's really easy to do it yourself

  • Place the salmon fillet at the edge of the board  

  • this makes it a lot easier to  run the knife along the salmon

  • Take the tapered end and have it closest  to you, hold the knife down at an angle  

  • towards the board then grab onto the  skin and just use rocking motions

  • If this starts to get a little bit slippery  you could also hold it with some paper towel

  • I use a boning knife because  it's a little bit more flexible  

  • but you could also use a chef's knife

  • Pull the skin taut so it's easier to cutthe goal is to remove it all in one piece

  • There you go

  • Make sure to remove any scales or pin bones

  • I'm going to cut this into 1-inch pieces

  • Cut it into 1-inch cubes, this size is going to be  a lot easier to break down in the food processor

  • If you see any sort of gray areas  this is called the bloodline  

  • it's okay to eat but it's  going to turn gray once cooked

  • so just trim it off, we want to  keep the patties pink in color

  • We need 1 1/2 pounds of cubed salmon

  • Salmon has a soft texture, shallots  are going to add a nice crunch

  • Cut the ends off both sides of the bulb

  • Cut in half lengthwise, peel off the skin

  • Cut into thin slices

  • Mince into small pieces

  • We need 5 tablespoons for the patties  and reserve 2 teaspoons for the sauce

  • Some fresh dill is gonna  add a nice herbaceous note

  • Trim off the leaves and remove the stems, use  the fanning motion to chop into finer pieces

  • Ooh this smells really good, we  need 1 tablespoon for the burger  

  • and reserve 2 teaspoons for the sauce as well

  • To make the patties usefood processor or blender  

  • add 1 1/2 pounds of salmon 2 tablespoons of  Dijon mustard, 5 tablespoons of minced shallots

  • 1 tablespoon of capers, this is going  to add a nice pungency and tanginess 

  • 1 teaspoon of chopped dill 1/2 teaspoon of  kosher salt, 1/2 teaspoon of black pepper

  • Place the lid on secure it and just pulse this

  • If needed, scrape down the sides

  • You don't want the mixture to be completely smooth  

  • you want to have some small pieces of  fish for some nice texture contrast

  • This looks perfect

  • To prevent the patties from drying  out the key is adding bread crumbs

  • When it's mixed in it starts to absorb the  moisture creating a starchy paste called a panade

  • As the fish cooks the starches  swell creating a gel-like matrix  

  • trapping in the moisture and  prevents it from falling apart

  • Add 1/2 cup of bread crumbs and just  mix it in until everything is combined

  • I use traditional bread crumbs  but you could also use panko

  • The easiest way to form the patties is just to  place it into a mound flatten it out a little bit

  • and then just use your hands to  just cut it into four equal pieces

  • Form it into a disc shape and pat it down into  about 3/4-inch thickness and about 4 inches wide

  • These will make hearty 7-ounce burgers make sure  they're uniform in height so that they cook evenly

  • I like to brush just a little  bit of olive oil on each side  

  • this is going to help prevent  sticking when it hits the grill

  • Just flip each one over brush the other side

  • I've transferred these to a sheet pan and  covered them now I'm going to refrigerate  

  • them which is going to allow them to chill  and firm up a little bit before we cook them

  • Lemons add a nice brightness  and acidity to the fish

  • Just zest the peel, oh I can smell the citrus  

  • oils it's going to add this  wonderful taste to the sauce

  • We need 1 teaspoon

  • Cut the lemon in half, squeeze out 1 teaspoon  of the juice this provides a nice tartness

  • I like to add some fresh basil, stack the  leaves on top of each other, roll it up  

  • into a cigar shape then cut into  really thin slices called a chiffonade

  • Cut it down in the center just  so the pieces aren't so big

  • We need 2 teaspoons

  • Add 1/4 cup of mayonnaise,  

  • 2 tablespoons of Dijon mustard, 2 teaspoons  of minced shallots, 1 teaspoon lemon zest

  • 1 teaspoon lemon juice, 2  teaspoons of sliced basil,  

  • 1 teaspoon of chopped dill, and 1/4  teaspoon of cayenne pepper for some heat

  • Just stir this till everything is combined

  • If you like to have some extra sauce to serve  on the side go ahead and double the recipe

  • Salmon burgers can be cooked outdoors on the  barbecue or in the kitchen on the stovetop

  • I'm going to show you how  to make them in a grill pan

  • Heat a grill pan over medium-high heat, evenly  grease the surface with olive oil once hot,  

  • add the patties and cook until  golden brown about four minutes

  • If cooking the patties outside on the barbecue  

  • make sure you use medium heat and cover it  with the lid to prevent the heat from escaping

  • Flip and cook until the internal  temperature reaches 130 degrees  

  • about 2-4 minutes, do not overcook

  • Right before serving heatclean pan over medium-high heat  

  • place the buns cut-side down toast  until grill marks form about 2-3 minutes

  • Wow, these look amazing let's make a burger

  • I got a toasted bun, add the lemon  dill sauce that we made earlier  

  • this is also going to prevent the bun  from getting soggy, I like a little more

  • Place this delicious salmon patty on top, fits  the bun perfectly and it doesn't shrink down

  • Add some sliced avocado, juicy tomato,  

  • a couple slices of red onion, and  some crispy butter leaf lettuce

  • Add the bun right on top  

  • and since this is a big burger I'm going to  add a toothpick to secure everything together

  • Wow, this looks so good I can't wait to dig in

  • I hope you enjoyed learning the  science behind salmon burgers  

  • and if you did please give it a big  thumbs up it means a lot when you do

  • If you're looking for more seafood recipes  check out my pan-seared salmon right here,  

  • it's like a gourmet meal made right at home

  • Wow, this is gonna be good

Salmon burgers don't have to  be tasteless and dried out

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B2 中上級

Salmon Burgers with Lemon Dill Sauce

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    許景發 に公開 2021 年 05 月 30 日
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