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Cajun Salmon Burgers
I spent a college summer in London where I discovered the comforting joy that is excellent fish cakes! These salmon burgers are inspired by the many I tried that summer — though I took some liberties — and sing with a healthy dose of fresh herbs, scallions, and cajun-style seasoning.
They cook up fast and full of flavor and are the perfect bbq staple or protein-packed topper to Frisée salad with Lemon Anchovy Vinaigrette. I highly recommend giving your salmon burger a seductive swish of Caper Aioli — homemade mayo bedazzled with garlic, capers, and lemons! Or put all three together and my oh my, brunch, lunch, or dinner is served!
Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!
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Cajun Salmon Burger
Caper Aioli
Frisée with Lemon Anchovy Vinaigrette
Cajun Salmon Burgers
Salmon Burger Ingredients:
¼ cup extra-virgin olive oil
2 scallions, both light and dark green parts, chopped
1 teaspoon garlic powder
1 ½ teaspoon sweet paprika
1 teaspoon ground mustard
2 teaspoons dried oregano
1 teaspoon dried thyme
Pinch of cayenne pepper (the spicier the better in this case!)
1 ½ pounds skinless salmon fillet, cut into 1-inch chunks
2 tablespoons chopped fresh parsley
Juice from ½ lemon (about 1 tablespoon)
½ almond flour
¾ teaspoon sea salt, plus more taste
¼ teaspoons freshly cracked black pepper
2 cups frisee lettuce
¼ cup Lemon Anchovy Dressing
½ cup Caper Aioli
Salmon Burger Instructions:
•Heat a small sauté pan over medium heat with 2 tablespoons of olive oil. Add the scallions and sauté until softened, about 4 minutes. Add the garlic powder, paprika, mustard, oregano, thyme, and cayenne and cook another minute. Remove from the heat and set aside to cool completely.
•To the bowl of a food processor fitted with the blade attachment, add the salmon, scallion mixture, parsley, lemon juice, almond flour, salt, and pepper and pulse until just ground and combined. Form into four 1-inch-thick patties.
•Line a plate with paper towels. Heat the remaining 2 tablespoons olive in a large cast-iron skillet over medium-heat high. Add the salmon patties and sear until golden brown and cooked. through, 3 to 4 minutes per side. Transfer to the prepared plate and sprinkle with salt.
•To serve, toss the frisee lettuce in the Lemon Anchovy Dressing. On each of four plates, arrange the lettuce topped with a salmon burger and a dollop of Caper Aioli.
Caper Aioli Ingredients:
1 large, pasteurized egg
Zest and juice from ½ lemon (about ½ teaspoon zest and 1 tablespoon juice)
½ teaspoon Dijon mustard
2 garlic cloves, grated
¼ cup extra-virgin olive oil
½ cup grapeseed oil
3 tablespoons capers, drained
Sea salt and freshly cracked black pepper, to taste
Caper Aioli Instructions:
•In a high-speed blender or a food processor fitted with the blade attachment, combine the egg, lemon juice, mustard, and garlic and blend until smooth. With the blender on low, slowly stream in the olive oil and grapeseed oil until emulsified and thickened. Add the capers and blend until they are roughly chopped in the sauce.
•Transfer to a small bowl, stir in the lemon zest, and season with salt and pepper. If the sauce is too thick, add 1 to 2 teaspoons warm water.
•Store in an airtight container in the refrigerator for up to 1 week.
Lemon Anchovy Dressing Ingredients:
2 anchovies
1 tablespoon capers, divided (optional)
1 garlic clove
Zest and juice from 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
1/3 cup grapeseed oil
¼ cup extra-virgin olive oil
Sea salt and freshly cracked black pepper, to taste
Lemon Anchovy Dressing Instructions:
•In a high-speed blender, combine the anchovies, capers (if using), garlic, lemon zest and juice, grapeseed oil, and olive oil and blend until smooth. Season with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days.
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