Salmon Burgers
Believe me, these little burgers are lovely. How do I know? Because I saw people eat them down today.
What people? Well, these people, all sitting in our cooking show. You see, Bruce and I aren't on dry land. (These pictures certainly don't look like our kitchen, do they?) No, we're actually on Holland America's ship The Noordam, going through the Caribbean.
We've been on this ship for about two weeks now, going to Saint Thomas, Dominica, Barbados, Saint Lucia, and Sint Maarten. In fact, the previous few posts on this blog have actually been done from my stateroom. Where I've blissfully missed the snow storms of the past two weeks along the East Coast.
And if that's not enough to make you hate me, I'm going to say something else that will: I'm tired of being hot. The weather has been terrific, for sure--but wow, the sun is intense.
All along the way, we've been doing cooking shows on the ship. And having a great time of it at that. Today, we're at sea, somewhere on our way to the Bahamas--so this morning, we did a show on fish know-how, using recipes from our book.
Bruce's technique for the burgers is quite easy. And it doesn't use bread crumbs or eggs. You see, I don't want to eat salmon croquettes, masquerading as salmon burgers. But if you take out those binding agents, what can you do to hold the burgers together?
Add shrimp. That's the answer he came up with for the book. And it's a great thing. Again, I watched people dive for it after the demo. And what a treat these salmon burgers are, whether you're in the Caribbean or not!
First, start with 2 pounds skinless salmon fillet. Cut it into chunks and add it to a large food processor with 1/4 pound peeled and deveined medium shrimp. Pulse this mixture a few times, then add 2 tablespoons minced tarragon, 2 tablespoons Dijon mustard, and a little salt and pepper to taste. Process again just until you get a chunky mixture, not baby food, but still a coarse, grainy mess.
Remove the blade and scrape any stuck-on bits of the mixture back into the canister. Form what you've got into four patties, then fry these in a little olive oil over medium heat in a big skillet until browned and a little crunchy on the outside.
And that's it. Salmon burgers: easy and wonderful. Like being on a cruise. To places like Saint Lucia. Where the weather is perfect and the landscape? Something to dream about.
Mark Scarbrough | Posted on Thursday, February 11, 2010 at 3:18PM | in Fish and Shellfish, Main Courses Caribbean, Paris cookbook show, cruise, salmon, salmon burgers
Reader Comments (8)
Oh my god, you won?!? Congratulations! Drinks on the house! (I mean boat!) Salmon burgers for everyone!
That's more exclamation points than I've used all year. I'm exhausted.
well i'm back, though you don't deserve it. to be on a cruise ship is one thing, but to be sick of the sunny warmth! think again: this morning i snowblowed a mountain of snow only to discover my driveway had been sealed shut by a wall of frozen slop courtesy of the snowplugs. took me 20 minutes just to shovel through that. so you can't be sick of the hot.
i'm glad cooking know how is having such success. congrats!
i love the no breadcrumbs part in these burgers, i always feel they come out kinda dry, i'll have to try them this way.
Those look delicious. I've been trying to find more "easy" ways to prepare seafood and this looks great. I'll have to try it this weekend.
What a life you two have! Can I tag along next time in your suitcase? ;)
I bet you wow'd 'em, as you do in every one of your classes.
Wow, big salmon burgers! If my maths is correct, that makes them 250g each, right? Shrimp (or as we call them prawns) are a great idea. Glad you're having a good time and staying warm!
Well, this looks absolutely amazing! Both the sunshine and the salmon burgers. I will be trying this recipe next week - I've tried a few different salmon burger recipes, and they were no good. I can't wait for this one! :-) I hope you guys enjoy the rest of your cruise!
Cheryl: Well, modesty does become me. (Exhausted, too. How can I get off a cruise tired?)
Dana: Apparently we got not one flake from the first snowstorm--and then an inch from the second one. I guess they went out to sea lower than our New England home. Crazy. Last winter, I was so tired of shoveling, I threatened to walk a picket line in front of the house to make Dreydl and Bruce do it themselves.
Bethany: Give 'em a try and let me know. Just cook them through--because of the shrimp.
Carolyn: Come aboard next time. Alaska this summer on Holland America's Volendam. We'd have so much fun!
Celia: Please don't make me do metric math. Gack! (But boy, do I wish we did metrics in the U. S.--despite everyone thinking it's a communist plot.)
Jeanette: They are good--and easy, too. We loved our cruise. What a blast. But I hate these transit days when they get you up so early to disembark. I'd rather loll around until noon, have a bloody mary, and walk off whenever I feel like it!
Wow! This is perfect... I really love tuna burgers, salads, etc... as long as they are healthy... I love them!