Gack! Another long break!

I didn’t mean to, I swear!  It’s just that, well, there aren’t many recipes *left* in the WF market cookbook that I want to make.  So I’ve been cheating and cooking other things and not blogging about it.  Jess fail.

Tonight I made the fabulous fresh salmon burgers from America’s Test Kitchen: Best Classic American Recipes.  I’ve made these several times before and they are always delicious. 

  • 1 lb fresh salmon fillet, skin & pinbones removed (have your fish guy do this part) and chopped into 1/4″ dice
  • 1 slice hearty white sandwich bread, crusts removed, finely chopped (or use the food processor)
  • 1/4 cup grated onion
  • 2 tbsp chopped fresh parsley
  • 1 tbsp salt
  • 2 tbsp lemon juice
  • 2 tbsp mayonnaise

Mix everything together in a big bowl.  Shape into 6-8 patties, depending on how big you like your salmon burgers.  Put the patties on a jelly roll pan lined with parchment paper and stick in the freezer for 15 minutes.  This allows the patties to firm up and the surface moisture to evaporate for easier breading.

Meanwhile, make tartar sauce!  Combine 4-6 cornichons, 1 scallion, 2 tbsp capers, and 3 tbsp red onion in a food processor – chop finely.  Mix with 3/4 cup mayo.  Chill.

Back to the burgers!  Heat 1/8″ veg oil in a large skillet.  Dredge the salmon in flour, then beaten egg (mixed with 2 tsp each water and veg oil), then panko, and pan fry 2-3 minutes per side or until golden brown.  Drain on paper towels before serving.


Dylan was happy to eat a single bite of salmon in exchange for more tater tots, but otherwise this meal was not to his taste.  He did enjoy the tater tots and the burger buns.


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