Salmon burgers boast versatility over fish cakes
Posted by by Michael Selby, executive chef
Monday, October 3, 2011
This past August four new salmon burgers became available in all Lunds and Byerly’s meat and seafood departments. This time of year when we hear the word “burger” we might be instantly thinking of potato chips, backyard picnics and how we hope the tank on our grill has enough propane for one or two more BBQ sessions before winter!
As we transition into fall and winter many of us typically think of family gatherings and football games. Let me ask you this. How many of us love crab cakes at Holiday parties? You might be able to see where I’m going with this.
The new salmon burgers, or shall I call them salmon cakes, are made with whole salmon pieces and fresh seasonings then gently laced with a touch of rice flour making them an instant hit amongst those with gluten restrictions and preferences. They are completely free of any filler or breading which makes them the meatiest fish cakes you will ever try. Also, using ingredients such as fresh mango, virgin coconut oil, alea clay salt and fresh herbs they have a noticeably natural and clean flavor.
When entertaining on a Saturday night these salmon burgers can be pan roasted and served over a small bed of roasted shallot risotto with beads of lemon sauce and a nest of micro greens knocking all the wind out of the sails of a traditional crab or fish cake appetizer! Sunday morning you can fire up the grill or simply bake in the oven for about 12 minutes, a white bun, a dollop of seasoned mayo and you are good to go. Salmon sliders, an instant football sensation! Not a football fan? I’ll bet you are a brunch fan. Whether it’s in place of the sausage, next to the bacon, underneath the over easy eggs or simply on a platter with a beautiful garnish, the brunch options are truly endless.
All four flavors are available now and include - wild rice goji berry, mango coconut, lemon dill and spinach artichoke. Give them a try and let us know what you think!