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3 tins (150 grams/5 1/2 ounces each) sockeye salmon drained
2 green onions thinly sliced
1/4 cup minced bell pepper
2 to 3 teaspoons minced red finger chili or jalapeño
1 clove garlic finely minced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
2 tablespoons plain breadcrumbs
1 to 2 eggs
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons (30 milliliters) olive oil
4 hamburger buns
1/3 cup (80 milliliters) mayonnaise
1/4 cup finely chopped dill pickles
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 tablespoon chopped capers
1/2 teaspoon Dijon mustard
1/2 lemon, zested and juiced
Freshly ground black pepper
1 tablespoon (15 milliliters) mayonnaise
1 tablespoon (15 milliliters) sour cream
1/2 teaspoon white or cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon onion powder
2 cups finely shredded cabbage preferably savoy
1 carrot, peeled and shredded
Freshly ground black pepper
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