Farmer’s Garden dill pickle slices come packed with garlic, peppers and carrots. Use a few of those garden vegetables in your ½ cup measurement. Also, you will need a grill pan if preparing these on your outdoor grill. (make sure you spray it with cooking spray before putting on the grill). A grill pan has small holes to let the heat through and is used for small or delicate food items.
Place a steamber basket into a medium-sized pan and fill the pan with just enough water to reach the bottom of the steamer. Spray the steamer basket with non-stick cooking spray and set the salmon filet skin-side down into the basket. (If your steamer basket has a stem in the center, poke a hole in the salmon filet and slide it down over the stem.) Cover the pan and bring water to a boil, then reduce to a simmer and steam for 15 minutes covered. Once done, discard the water. Remove and discard the skin of the salmon and the dark layer just below the skin, leaving cooked salmon intact. Pick out any visible bones if any. You should end up with about one pound of cooked salmon after discarding the skin.
While salmon is steaming, mix diced Farmer’s Garden dill pickles, raw shrimp, egg, shallots, curry paste, mayonnaise, pepper flakes, salt, sugar, corn starch, dill, bread crumbs and potato flakes. Mix to incorporate all ingredients.
Flake cooked salmon into bowl with other ingredients and gently mix just to combine.
Form into eight 4-ounce patties and place on a parchment or plastic lined tray and refrigerate covered for at least one hour or longer to help set up mixture.
While salmon burgers are setting up, mix all of the spread ingredients in a small bowl and refrigerate.
When you are ready to serve, heat your grill to a medium heat and preheat grill pan. If your grill does not have a cover, make a tent from tin foil.
Once the grill and grill pan are ready, liberally oil the grill pan and using a spatula, gently place the eight patties on the pan. Brush the tops with oil so that when you flip them, they won’t stick to the grill pan. (If your pan is smaller in size, cook in two batches)
Cook for about a total of ten minutes with the lid closed and turning as the bottoms brown. If they start to get too dark too fast, lower heat or raise the grill rack. You want to cook them so the center cooks through but keeping the outside golden brown. (They will be soft and delicate as they cook but once they are cooked through, they firm up and stay formed like a burger.)
Alternatively, if you are baking these in your oven, cook in a 350 degree oven for about the same cooking time on an oiled sheet pan.
If you wish to grill your rolls, do that while the salmon burgers are cooking.
To serve, place the dill spread on the inside top and bottoms haves of the roll and serve with lettuce, tomato and plenty of Farmer’s Garden dill pickles on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (240g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 33.8mg||10 %|
|Sodium 1170.1mg||40 %|
|Potassium 387.9mg||10 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 27.9g|
|Protein 8.8g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 213
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