Traditional recipes

Salmon burger

Salmon burger

Salmon is recommended to be skinless. I couldn't find it without it, so I took some pieces of salmon and easily removed all the skin, using a knife all over the skin. We peel the potatoes, as well as the carrot and cut them into suitable pieces.

Put a pot with 2l of water on the fire, add salt and boil the potatoes and carrots for 10 minutes. Remove the vegetables on a plate and put the salmon in the water in which they boiled and let it boil for 5 minutes, no more.

Peel the garlic and finely chop the parsley. Put the salmon, potatoes, carrot and garlic in the food processor (it's easier that way, if you don't have it, you'll have to finely chop all the ingredients) and grind them well.

Put the parsley, grated ginger, egg and flour over the pasta thus obtained and mix well. We add salt and pepper to taste.


Put the grill pan on the fire (or any Teflon pan, if you don't have a grill), heat it well and then move on to forming the burgers. We take a spoon from the composition, give it a round shape and then flatten it and put it in the hot pan. We do this until we finish the composition. Fry the burgers for 4-5 minutes on one side over medium heat. If you leave them longer they will be dry.

As I said above, they can be served in various ways. I served them at lunch with a delicious grain of spinach with milk .... a delight!

Good appetite!


For the buns I used this recipe: https://luckycake.ro/retete/chifle-moi-si-pufoase/

For the burger I started by cleaning the salmon fillet from the skin and bones. This part is very important. We check that there are no bones left. Then we put all the ingredients in the bowl of the food processor. Grind until it becomes a paste. From this composition we prepare 6 large meatballs, which we flatten. We put them in the fridge, covered with transparent foil.

Meanwhile, prepare the tartar sauce: I like to mix mayonnaise with fatty yogurt, although the original recipe does not contain yogurt.

100 gr of mayonnaise
100 gr yogurt minimum5%

2 pickled cucumbers
2 green chives
salt pepper
Mix the mayonnaise with the yogurt, add the diced cucumbers, the chopped chives and season with salt and pepper to taste.

We take the salmon meatballs from the fridge. We take a grill pan and heat it. put the meatballs and fry them over medium heat until golden brown.

Now cut the buns, then fill them to your liking, with lettuce, onion tomatoes, ketchup and of course tartar sauce. Serve immediately, Enjoy!


BURGER OF SOMON

When you think of a appetizing salmon burger then you will find here a very quick, tasty recipe and it is prepared in the healthiest way possible in the Zepter frying pan with a diameter of 28 cm, with the help of a lid with a thermal control button. .

I chose this dish and I embraced the healthy way of preparation, because it is good to add healthy recipes to my family's menu. The cooking system proposed by Zepter (without water, without oil and without salt) is truly revolutionary and, in all honesty, I can say that I have prepared one of the best fish burger recipes.

For an extra taste and flavor we chose a sauce prepared from Greek yogurt and avocado, to which we can optionally add a clove of crushed garlic.

You will notice that I used a Zepter knife to chop the salmon. It's the best knife I've used so far. It has an extraordinarily sharp edge, with holes and a squeegee specially designed not to let the food miss it. And that matters a lot, believe me!

I chose to prepare this burger with salmon because it has a high content of fatty acids that bring health benefits (I would mention here those who have cardiovascular problems, joints, memory problems, but also many others). It has a very high nutritional value and is one of the most popular types of fish.

Therefore, here's how easy we can make a tasty and healthy salmon burger:

INGREDIENT:

35 g breadcrumbs + 50 breadcrumbs for wallpaper

1/2 teaspoon paprika

1/2 teaspoon freshly ground pepper

1/2 teaspoon dried oregano

1 tablespoon chopped green parsley

1 finely chopped green onion

1/2 teaspoon jalapeno (hot pepper) finely chopped

For burger assembly:

We prepare the ingredients at hand. Remove the skin of the salmon fillet, chop it, then mix it with a beaten egg, breadcrumbs, freshly ground pepper, paprika, a little chopped green parsley, 1 finely chopped green onion, crushed garlic and a little finely chopped jalapeno.

After homogenizing the composition, divide it into 6 relatively equal pieces, form the burgers and roll them in a little breadcrumbs.

Heat the grill pan from Zepter to a high temperature & # 8211 check if it has warmed up by doing the test with a few drops of water that will roll like small pearls and will evaporate quickly if the dish is well heated. Arrange the burgers in the hot pot, lightly press them, then put the lid on. Reduce the heat to a minimum, and after 3 minutes turn the burgers on the other side, so that the meatballs are evenly browned and leave them on the fire for another 3 minutes, then take the dish off the heat and leave it with the lid on for a few more minutes. Specifically, it will stay fixed as long as we need to prepare the sauce, cut the buns and grease them with it, then cut the tomatoes into slices 2-3 mm thick. The salmon meatball will remain tender and juicy.

For details on preparation and assembly I leave the preparation film below.

I hope the movie inspired you and you will try to prepare a salmon burger as healthy as I tried here.


Baked salmon with potatoes

Today I propose a healthy dish of salmon fish with baked potatoes, rich in vitamins and which is also ideal in diets. It can be consumed both for lunch and dinner, because it is prepared quickly. Everything is ready in about 1 hour. We all know that fish is an excellent source of omega 3 and omega 6 essential fatty acids, proteins, vitamins and minerals. I invite you to try this recipe with baked salmon!

Ingredients salmon with baked potatoes:

  • 600 g salmon fillets
  • 700 g potatoes
  • 2 tablespoons olive oil
  • salt, pepper, paprika, rosemary.

Cooking salmon with baked potatoes video recipe:

Preheat the oven to 180 degrees. We peel the potatoes, then we wash them and cut them into cubes. Put them in a larger bowl, add 2 tablespoons of olive oil, salt, pepper, paprika and rosemary. Season the fish with salt, pepper, paprika and rosemary.

In a large tray, put baking paper, then put the fish and potatoes. Put in the preheated oven at 180 degrees for about 50 minutes.

It can be served with a garlic sauce. Here are some sauce ideas - see here the recipe for garlic sauce with yogurt.


Salmon burgers

My grandfather was a fisherman so fish was the order of the day when I was a child. It was my favorite with polenta and mujdei - to the despair of my mother who had to choose my bones. About 20 years have passed since then and the tastes have not changed, only now I buy the fish from the fishery and I have more options. I especially liked salmon because it cooks incredibly easily, is delicate and does not have that pronounced taste or smell of fish that does not seem to be suitable for today's recipe.

For the composition of burgers you need: about 400g salmon without skin and bones, 1 small onion, finely chopped, 3 cloves of garlic, pasta, 1 teaspoon Dijon mustard, a few slices of chopped parsley, 1 slice of bread soaked in milk then drained well, salt and pepper to taste, 2 large buns (with or without sesame) and 2 tablespoons butter to fry the buns, lettuce leaves, tomato slices, pickled onions (recipe below) and yogurt sauce (recipe more down).

Put the salmon in the bowl of the food processor and beat a little until you get small pieces, but be careful not to turn the fish into pasta. Add the onion, garlic, mustard, parsley and bread soaked in milk. Mix well and season with salt and pepper to taste. Wet your hands and form 2 burgers.
Heat a frying pan over medium to high heat. Grease the pan with a little vegetable oil then put the salmon burgers in the pan. Fry on each side for 3-4 minutes until golden.

To finish the burgers, heat the butter in a pan. Cut the two buns in half and fry them in hot butter with the cut down. Fry until golden and crusty. Place the buns on the worktop or plate. Grease the bottom half of the bun with yogurt sauce. Put a lettuce leaf, then the bugger, followed by slices of tomato and marinated onion. Cover with the other half of the bun.

For marinated onions you need: 1 medium onion, cut into rounds, 2 tablespoons balsamic vinegar (or other vinegar), salt and pepper to taste, 1 teaspoon honey.
Combine all ingredients in a bowl and let the onion marinate for at least 1 hour.

For the yogurt sauce you need: 1/4 cup fatty yogurt, 1 small cucumber, 4 cloves garlic, crushed, 1 tablespoon lemon juice, salt and pepper to taste.
Put the cucumber on the small grater and then drain the juice. Mix the cucumber, yogurt, garlic, lemon juice, salt and pepper in a bowl.


10 Light Salmon Belly Recipes

Salmon is one of the most popular fish in the world. It is constantly served in restaurants with high gastronomy, with the most diverse sauces and accompaniments. Owner of a unique taste, he is truly the star of the dishes.

It is common to see that it is prepared simply, just grilled. But there are some recipes that can be used as fillings, as in the case of cookies and cuddles. In salads, you can also find salmon in glowing slivers and giving more flavor to dishes.

A different and very healthy idea to eat is to prepare a light salmon burger. This is an irrevocable and interesting way to use salmon, obtaining all its nutritional properties.

Belly sleep is a healthier alternative compared to red meat burgers, which are richer in fat. Below are some easy salmon burger recipes to prepare at home and pamper yourself this summer.

1. Light salmon hamburger recipe with good bread

ingredient:

  • 1 kg of fresh skinless salmon
  • 1 tablespoon dijon mustard
  • 1 bunch of chopped chives
  • 3 slices of bread
  • black sesame to taste
  • 1 finely chopped onion
  • parsley to taste
  • olive oil to taste
  • pepper to taste.

Preparation method:

Process the bread until it is smooth. Cut the skinless salmon into smaller cubes. Includes mustard, parsley, purple onion and season with salt and pepper. Stir in the bread crumbs until allied to the dough. Shape burgers with your hands, placing them on a flat, uncovered baking sheet. Sprinkle sesame seeds on top and bake in a preheated 180 degree oven for 15 minutes or until golden brown. The salmon burger cooks faster, being careful not to leave more time and to dry.

2. Easy salmon salmon recipe with cottage

ingredient:

  • 400 g of fresh skinless salmon
  • 1 clear
  • 3 tablespoons cottage cheese
  • 2 grated onions
  • 2 teaspoons grated ginger
  • lemon
  • salt to taste
  • pepper to taste.

Preparation method:

Cut the salmon without skin and mix the grated onion, lemon peel, ginger, cottage cheese, egg white and season with salt and pepper. Shape into four hamburgers with your hands and place them in a paper tray lined with parchment paper and refrigerate for an hour. Heat a frying pan with a little olive oil and speed the burgers on both sides until golden brown. Serve with lettuce leaves and if you want a sauce.

3. Light salmon burger recipe with cottage cheese

ingredient:

  • 1 clove of garlic, chopped
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped onion
  • 1 pinch of salt
  • 2 teaspoons of light
  • 2 tablespoons flour.

Preparation method:

Grind the salmon without penetrating the processor until finely chopped, add the garlic, parsley, onion and season with salt. Mix well until the spices are enriched. Finally, add the rind to give the cream and mix. Put this mixture in a bowl, add the flour in the alloy and place the hamburger portions in a plastic wrap and open it with a flattened roll or plate. Remove from plastic and grill for an uncovered pan, lubricated with olive oil or baking dish. Serve golden.

4. Light salmon burger recipe

ingredient:

  • 250g of diced salmon
  • 1 cup crushed bread
  • 1 clove of garlic, crushed
  • ½ lemon juice
  • salt to taste
  • parsley to taste
  • pepper to taste.

Preparation method:

Cut the salmon into cubes and leave it in the cubes and take it to grind in the blender in pulse or processor mode. Transfer to a bowl and serve with salt, pepper, parsley and lemon juice. Add the breadcrumbs until a kind of dough is formed. Shape the burgers to the desired size and refrigerate for 15 minutes. Then brown on both sides in an uncovered pan, stained with olive oil. Serve with salad or whole wheat bread.

5. Light salmon belly recipe with ricotta cream

ingredient:

  • 300g of salmon cut on the tip of a knife
  • 2 tablespoons grilled sauce
  • 2 tablespoons chopped chives
  • 1 tablespoon mixed black and white sesame seeds
  • salt to taste
  • 1 teaspoon of ricotta cream.

Preparation method:

Add the chopped salmon to the end of the face with the grilled sauce in a bowl. Then mix the chives, sesame and salt. Mix well. Model 2 large burgers and easily cool for 20 minutes to firm and gain consistency. Heat a pan or bread tray lubricated with vegetable oil and place the burgers on the grill for about 3 minutes on each side. Serve with cream and ricotta salad.

6. Light salmon burger recipe

ingredient:

  • 400 grams of salmon the ground
  • 2 tablespoons plain yogurt
  • 1 egg white
  • lemon juice to taste
  • salt to taste
  • 1 teaspoon of ginger powder
  • 1 clove of garlic, crushed
  • 1 chopped onion
  • 4 tablespoons flour
  • 1 teaspoon olive oil.

Preparation method:

Put the ground salmon in a bowl and mix with yogurt, eggs, lemon juice, ginger, garlic, salt and grated onion. Mix well until incorporated and then add the flour to make it more consistent. Leave to cool for 15 minutes in the freezer. Form burgers and bake in the oven until browned or in a non-stick pan, smeared with olive oil on low heat. If you have a grill, it can also be an option, just be careful not to stick.

7. Light Dukan salmon burger recipe

ingredient:

  • 300g of skinless salmon
  • 1 or
  • 1 chopped onion
  • 1 tablespoon starch
  • salt to taste
  • pepper to taste
  • parsley to taste.

Preparation method:

The preparation was not easier. Just separate the skinless salmon and cut well with the tip of the face. If you prefer to send it to the processor or put it in the blender's pulsating mode. Mix with onions and other ingredients. Put 3 tablespoons of this mixture in an uncovered pan and grease with olive oil or vegetable oil. Grill until you want. Serve with fresh leaves.

8. Light salmon burger recipe with dijon mustard

ingredient:

  • 500g fillets of chopped salmon
  • 1/2 teaspoon sea salt
  • 1 pinch of black pepper
  • 1 tablespoon Sicilian lemon juice
  • 1 teaspoon lemon
  • 1 chopped maple
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon dijon mustard
  • 1 egg white.

Preparation method:

Mix all ingredients in a bowl until a thick mixture is formed. Divide the mixture into 2 equal parts, forming each in the shape of a hamburger. Heat a large uncovered frying pan, greased with olive oil, over medium heat. Carefully arrange the salmon burgers in the pan and brown for 2-3 minutes on each side. Serve with whole wheat bread, tomatoes, red and light homemade mayonnaise.

9. Easy salmon salmon recipe with quinoa

ingredient:

  • 2 medium drizzles of raw and skinless salmon
  • 4 tablespoons boiled quinoa beans
  • 1 tablespoon whole wheat flour
  • 1 or
  • 1 tablespoon curd light
  • ½ grated raw onions
  • 1 tablespoon chopped chives
  • 2 tablespoons lemon
  • 1 teaspoon of refined salt.

Preparation method:

Season the salmon sliced ​​and skinless with salt and lemon and steam for 20 minutes. After this period, mix with a fork and turn well and incorporate the other ingredients in a bowl until a homogeneous mixture is formed and this gives results at work. Divide them into six pieces and shape the burgers and bring them to a pan until golden brown is on both sides. Be careful not to exaggerate the point. Serve.

10. Light pumpkin salmon burger recipe

ingredient:

  • 300g of fried salmon and salmon
  • 4 tablespoons boiled quinoa
  • 4 tablespoons cooked pumpkin
  • 3 tablespoons rice flour
  • parsley to taste
  • pepper to taste
  • salt to taste
  • ½ teaspoon of olive oil
  • pepper to taste.

Preparation method:

Remove the salmon spines and bring to a boil until they melt with a fork. Cook the pumpkin until it pours and squeeze with a fork. Cook the quinoa until you bid. Take all the ingredients to beat the mixer, including rice flour and spices. Take this mixture to cool for 1 hour. After that, shape the burgers and bake in the preheated medium oven for 15 minutes or until golden brown. Serve.

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Ceviche is a traditional Peruvian dish that has won the world and won the most refined tastes. It is a delicious and invigorating dish, serving fish and / or seafood marinated and boiled in lemon. They usually wear purple or white onions, herbs and other spices or condiments, as well as pepper. In case of preparation


Salmon burger

Ingredient:

  • 400 g salmon (without skin and bones)
  • 3 green onions
  • a few fresh parsley leaves (finely chopped)
  • 1 slice of bread (soaked in milk)
  • 1 egg (beaten)
  • salt
  • pepper
  • lettuce leaves to choose from
  • Greek yogurt
  • 1 cucumber
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • chopped dill
  • 2 cloves garlic (finely chopped)

Method of preparation:

Salmon, without skin and without bones, I chopped it into small pieces, then I passed it through the vertical blender, not much so as not to turn the fish into pasta.

The bread soaked in milk, I squeezed it well from the excess liquid and I added it over the fish together with the lightly beaten egg, salt, pepper and finely chopped green onion.

I also added the parsley leaves, then I mixed all the ingredients very well.

I set them aside until I prepared tzatziki, so that the flavors would be better distributed.

  1. I mixed the olive oil with the chopped garlic, salt and pepper, over which I added the Greek yogurt (250 grams I used).
  2. I chopped the cucumber into small cubes, but it is more practical on a grater, just make sure that before adding it to the yogurt you squeeze it well with the juice.
  3. At the end I sprinkled a little dill, set the sauce aside and went back to the burgers.

Salmon meatball

To finish the burgers, I preheated a Zepter pan until the heat indicator reached the green area. I moistened my hands with a little water, then shaped 2 beautiful burgers, which I placed in the frying pan designed to cook without oil.

I cooked the meatball for 3 minutes on each side, over medium heat.

I placed the burgers on a layer of spinach leaves and served with the Greek tzatziki sauce.

Before serving, I sprinkled myself with a basil-flavored oil for myself. Mr. B chose an oil flavored with hot peppers.

It goes perfectly for the office, put in a saucepan with the same lettuce leaves, sprinkled or not with olive oil.


I also wrote about how the oil / water cooking technique works in the potato tortilla recipe.


Salmon burger with rosemary

1. Cut the salmon into very small cubes, removing the remaining bones.

2. In a large bowl, mix the chopped salmon with the breadcrumbs, red onions, Dijon mustard, horseradish and eggs. Season with rosemary, salt and pepper. Allow to cool for at least 30 minutes in the refrigerator.

3. Heat a grill pan over medium heat.

4. Form the salmon mixture into 8 burgers. Lightly cover each burger with olive oil.

5. Cook the salmon burgers on the grill for 4-5 minutes on each side.

You have to see it too.


  1. In a large bowl, combine the beef, pureed marinades, marinade and onion. Hands are best for this.
  2. Form the mixture into 4 beds and use your thumbs to make light lines in the center of each burger, which will cause them to reach the surface when cooking.
  3. Preheat the grill to a medium height. Grill the burgers for 4 to 5 minutes on each side, until done as desired. Serve with buns (toasted if you wish) with lettuce, tomatoes, onions or anything you like!

Note: To make pure chips in adobo, simply buy a box of chips in adobo sauce, throw everything in a food processor and a puree. The sauce will be kept in a well-covered container in the refrigerator for about 2 months, at least.

There are endless burger combinations to try beyond the classic cheeseburgers. Check out these other great burger recipes, including beef, turkey, and chicken burgers:
Caramelized onion and parmesan
Thai chicken soups with quick carrots
Saucy Meatball Sliders from baby food
Chipot Grill Turkey Burgers
Buffalo Turkey Burger Sliders
Burgers on the road (with one shot)

One way to get creative with your burger is to add toppings. Vegetable sauces, flavored sauces and creamy creams can make for a more interesting creation:
Grilled portobello mushrooms from Asia
Sriracha Mayo
Spice Cole Slaw
Kahrrabi, Green Cabbage and Rabe Slaw Broccoli

And because putting things between two slices of bread is genius, don't miss these delicious sandwiches:
Chicken grill and Avocado flatbread sandwich
Great grilled cheese sandwich
Cajun fish sandwiches with brown glory
Ultimate BLT sandwich
The last bacon, eggs and cheese sandwich with cheese sauce
Ultimate BLT cheese cup
Pretzel Peanut Butter S & # 39mores Sandwiches

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Salmon Burger - Recipes

When you plan to bake salmon for dinner and the child orders burgers, all you have to do is comply. Of course, because the mother has the last word, the burgers are salmon, and the child is happy.

700 grams of fresh salmon fillets

2 tablespoons lemon juice

a tablespoon of grated lemon peel

8 pickles in vinegar

The salmon fillets are cleaned of the skin and bones, if necessary. Chop (not very pasty) with a blender or, preferably, with a knife.

Mix with finely chopped red onion, mustard, mayonnaise, salt, pepper, juice and lemon peel.

Divide the composition into 8 equal pieces, which are shaped into burgers.

Put the meatballs in breadcrumbs and fry in a well-heated grill pan, on which I put a baking paper. Bake for about 3 minutes on each side.

For the sauce, mix the yogurt with the dill and chopped pickles.

Put the burger meatballs in buns cut in half, with yogurt sauce on top.

Because I beat them in the evening, ad-hoc and I didn't have time, I made quick buns for them, in 40 minutes. You can use any buns you normally like at burgers.

The topping can be richer (red or pickled onions, tomatoes, mayonnaise, etc.). Being prepared for dinner and the already consistent salmon, we opted for a simpler and lighter sauce, which seemed perfect in this combination.


Video: Τυροκαυτερή. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).