Mediterranean Salmon Burgers with Tzatziki Sauce

Mediterranean Salmon Burgers with Tzatziki Sauce
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Rating: 4
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These super flavorful salmon burgers make great options for non meat eaters or simply someone who wants something a little different than typical summer barbecue fare. This tzatziki sauce can double as a delicious side with slices of pita or crisp, fresh veggies.
Servings Prep Time
4 Large Burgers 10 minutes
Cook Time Passive Time
10 minutes 75 minutes
Servings Prep Time
4 Large Burgers 10 minutes
Cook Time Passive Time
10 minutes 75 minutes
Mediterranean Salmon Burgers with Tzatziki Sauce
Print Recipe
Yum
Votes: 1
Rating: 4
You:
Rate this recipe!
These super flavorful salmon burgers make great options for non meat eaters or simply someone who wants something a little different than typical summer barbecue fare. This tzatziki sauce can double as a delicious side with slices of pita or crisp, fresh veggies.
Servings Prep Time
4 Large Burgers 10 minutes
Cook Time Passive Time
10 minutes 75 minutes
Servings Prep Time
4 Large Burgers 10 minutes
Cook Time Passive Time
10 minutes 75 minutes
Ingredients
Tzatziki Sauce
Servings: Large Burgers
Units:
Instructions
Burgers:
  1. Preheat Oven to 375 degrees and prepare a baking sheet with cooking spray and parchment paper.
  2. Drain Salmon and flake with a fork, mashing up all skin and bone into the meat. Add Eggs, Olives, Sundried Tomatoes and mix thoroughly. Add Bread Crumbs ¼ Cup at a time until mixture is just dry enough to form patties.
  3. At this point form the patties, keeping them separated on a plate with parchment paper and refrigerate for at least 1 hour.
  4. Heat a skillet to medium high and brown the patties in a little high heat oil (I like Avocado, but Canola or Vegetable work as well) on both sides. Transfer the patties to the baking sheet and bake for 15 minutes until cooked through. Serve on toasted Ciabatta with Tzatziki, Red Onion and Arugula.
Tzatziki Sauce
  1. Whisk together all ingredients, refrigerate.
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Salmon Cobb with Yogurt-Dill Dressing

Salmon “Cobb” Salad w/ Creamy Yogurt-Dill Dressing
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Canned wild salmon is a perfect addition to good old Cobb salad, an All-American favorite.
Servings
4 Servings
Servings
4 Servings
Salmon “Cobb” Salad w/ Creamy Yogurt-Dill Dressing
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Votes: 0
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Canned wild salmon is a perfect addition to good old Cobb salad, an All-American favorite.
Servings
4 Servings
Servings
4 Servings
Ingredients
Creamy Yogurt-Dill Dressing
Servings: Servings
Units:
Instructions
Salad
  1. Toss Romaine, Salmon and Bacon w/ Dressing in serving dish. Top w/ remaining ingredients and serve.
Dressing
  1. Whisk together all ingredients and adjust seasonings to your preferences
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Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad

Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad
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Frittatas are some of my favorite recipe exports from Spain. They can be made at the drop of a hat with whatever you have on hand. This version is easy to put together for a party, but takes a little planning ahead for the accompaniments. If you are short on time it stands beautifully on its own as well.
Servings
8 People
Servings
8 People
Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad
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Votes: 0
Rating: 0
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Frittatas are some of my favorite recipe exports from Spain. They can be made at the drop of a hat with whatever you have on hand. This version is easy to put together for a party, but takes a little planning ahead for the accompaniments. If you are short on time it stands beautifully on its own as well.
Servings
8 People
Servings
8 People
Ingredients
Grape Tomato Salad
Dill Creme Fraiche
Servings: People
Units:
Instructions
  1. 1. Preheat oven to 375 degrees. In a large ovenproof skillet sauté onions and potatoes until softened. Spread mixture evenly across bottom of the pan and cover allowing the potatoes on the bottom to form a crust.
  2. 2. Beat eggs and cream until slightly aerated. Add Asparagus and Salmon to the skillet in even layers and pour over eggs. Cook on medium heat and transfer entire pan to oven.
  3. 3. Bake until cooked through and brown on top (about 20 minutes) and remove from oven, allowing the frittata to cool for 5-10 minutes. Cut into 8 equal slices and serve with ½ cup Tomato Salad and a dollop of Crème Fraiche.
Grape Tomato Salad
  1. 1. In a small bowl slightly “smash” the tomatoes with the back of a fork to release the juices.
  2. 2. Add Remaining ingredients and let sit for at least 2 hours, up to 2 days.
Dill Creme Fraiche
  1. 1. Combine all ingredients in a Mason jar or other container with tight fitting lid. Let sit over night on the counter (Do Not Refrigerate). It will be thick and perfectly tangy in the morning at which point you can refrigerate any leftover cream.
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Salmon Cake Benedict w/ Horseradish Hollandaise

Salmon Cake Benedict w/ Horseradish Hollandaise
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Everybody loves a late, lazy brunch on the weekends. This classic recipe is updated a bit with salmon and horseradish; a classic combination for a special meal.
Servings
4 People
Servings
4 People
Salmon Cake Benedict w/ Horseradish Hollandaise
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Rating: 0
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Everybody loves a late, lazy brunch on the weekends. This classic recipe is updated a bit with salmon and horseradish; a classic combination for a special meal.
Servings
4 People
Servings
4 People
Ingredients
Horseradish Hollandaise
Servings: People
Units:
Instructions
  1. Over medium heat sauté onions until just soft and set aside. In a medium bowl combine Salmon, Herbs, Onions, Dijon and Egg and mix well. Add Breadcrumb and mix until evenly combined. Form into cakes and Refrigerate 30 minutes-2 hours.
  2. Preheat oven to 375 degrees while cakes are setting in the fridge and prepare a baking sheet with cooking spray and parchment. Bring a skillet up to medium-high heat and in batches brown both sides of each cake. After browning the cakes place on prepared baking sheet in the oven.
  3. Put enough water into a large sauté pan to come up 2 inches in the pan. Add 2 Tablespoons white vinegar. Bring the liquid to a simmer. Begin to toast English Muffins and prepare Hollandaise (recipe below) before moving forward with the eggs.
  4. Poach the eggs in a batch, no need to stir water when preparing more than a couple at a time. When fully cooked removed with a slotted spoon and drain on paper towels.
  5. Layer each half of English muffin with 1 prepared salmon cake, a poached egg and 1/8 of the hollandaise. Garnish with fresh dill and chives.
Horseradish Hollandaise
  1. Fill Blender with Hot Water and after allowing to heat up a bit empty and dry completely with a towel.
  2. Add Eggs, Lemon juice and Horseradish and Blend until combined. With blender running slowly add hot butter until thick, creamy sauce forms. Season with salt and pepper and serve immediately. 
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