25 April 2012

Celebrate Spring with a Sesame Seed Encrusted Salmon Burger with Lemon Tzadziki and Asparagus

Sesame Seed Encrusted Salmon Burger with Lemon Tzatziki and Asparagus Slaw
I am still away in Seattle but for today I leave you with my recipe in Eat in and Out Magazine for a Salmon Burger with a sesame seed crust, lemon tzatziki and asparagus slaw.

**Salmon Burgers with Lemon Tzatziki and Asparagus Ribbons**

For Burgers:

1 pound skinless center-cut salmon fillets, cut into 1-inch pieces, divided
2 teaspoons grated lemon rind
2 teaspoons fresh dill, minced
1 tablespoon red onion or shallots, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (1 1/2-ounce) hamburger buns, toasted

Asparagus Coleslaw

1 lb asparagus, rinsed
1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
3 tablespoons fresh lemon juice
1 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Lemon Tzatziki

1/2 English cucumber
1 cup (250 mL) Greek-style plain yogurt
1-2 cloves garlic, minced
1 cup (250 ml) finely chopped fresh dill
Juice of 1/2 lemon
Zest of 1 whole lemon
salt to taste
1/3 cup sesame seeds
Olive oil

For Burgers: Place 1/4 pound salmon, and lemon rind in the bowl of a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in the same bowl of your food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, dill, red onion, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover with plastic wrap and chill. Generously sprinkle one side of each patty with sesame seeds. Brush olive oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat.

Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes. Transfer salmon burgers to buns, and top with asparagus slaw and Lemon Tzatziki Sauce.

For Asparagus Coleslaw: Combine all ingredients in a small  bowl and stir with a whisk . Gently toss with asparagus ribbons.. Lay each stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Add your ribbons to  medium bowl and toss with vinaigrette.

For Lemon Tzatziki:To achieve the thickest yogurt based sauce possible drain your yogurt in a cheesecloth bag or fine mesh sieve overnight in the refrigerator over a small bowl. In the morning discard liquid in bowl. With a box grater grate the cucumber directly into a mesh strainer or, a couple layers of cheese cloth. Sprinkle with a pinch of sea salt. Set the strainer over a bowl to catch the liquid for a half hour. Squeeze out any remaining liquid with your hands and discard the liquid. In a medium bowl mix strained yogurt, grated cucumber, crushed garlic, dill, lemon juice and lemon zest and salt to taste.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison
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  1. Dear Vall hope you have an amazing and nice time, lovely recipe:)

  2. Hope you are enjoying yourself. Salmon burger has been on my must make list for a long time.
    Sure looks good.

  3. Such a great recipe......

  4. salmon burger, now that's a healthy and delicious meal, thanks a lot for sharing! I would definetly make it

  5. Love the flavors in that burger! hope you're having fun!

  6. What a scrumptious meal, Val! :-) Hope you have a marvelous time in Seattle. Can't wait to hear about it! :-)

  7. We serve broiled salmon with tzadziki often, but have never thought of making it into a burger with a bun. Very clever Val and so pretty too with the shaved asparagus.

    Hope you are having fun on your trip.

  8. I'm sure your having a lovely time - that burger looks yummy!

  9. Hi Val - I hope you are having a great time in Seattle. What a fun city. Love this way of serving salmon with that yummy sauce and asparagus too!

  10. I want to make salmon burgers on the grill often this summer. This sounds like a wonderful recipe, Val!

  11. It looks delicious, delicious! I love salmon and have to try this recipe soon. The colors are awesome in the photo. Thanks, Val!

  12. This looks delicious, Val! What a nice way to welcome spring!
    Hope you’re enjoying you trip.

  13. Hope you're eating crab! Love this - I've made your burger transformations before and they always sing.

  14. Oh yummy! Have a great trip :)

  15. I know you'll have a great time in Seattle. How could you not :-). I am having a great time contemplating your salmon burger. It looks delicious, Val. Have a fabulous weekend. Blessings...Mary

  16. Boy Val,this reminds me of the salmon patties my dad made when I was little that he covered with and onion and pea cream sauce. Delicious! The tzadziki sounds like a fresh idea.

    Mireya @myhealthyeatinghabits

  17. So pretty! Enjoy Seattle, it's paradise for us foodie types...

  18. This looks like the perfect casual summer meal!

  19. i hope you're having a wonderful time.
    relax a bit for me will ya?

  20. Oh, I just love salmon, and I'm always looking for new ways to eat it. This sounds like a great.

  21. What an amazing looking salmon burger!


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