Sesame Crusted Curried Salmon Burgers with Lemony Herbs.
Ingredients
- 1 1/2 pounds raw skinless salmon
- 2 tablespoons red curry paste
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 1 pinch each kosher salt and crushed red pepper flakes
- 1/3 cup raw sesame seeds
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 shallot, thinly sliced
- zest of 1 lemon
- 2 cups fresh herbs, such as cilantro, mint, and parsley, roughly torn
- 1 cup fresh arugula
- 4 fresh naan, warmed
- romaine lettuce, for serving
- 1 cup plain greek yogurt
- 1/2 teaspoon crushed red pepper flakes
- juice from 1 lemon
- kosher salt
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Instructions
- 1. Add the salmon to the bowl of a food processor and pulse until it’s finely ground, about 30 seconds. Add the salmon to a bowl and mix with curry paste, ginger, garlic, and a pinch each of salt and crushed red pepper flakes. Form the mix into 4 burger patties.
- Form the mix into 4 burger patties.
- 2. Place the sesame seeds in a shallow bowl and coat both sides of the burgers in seeds. Cover the burgers and chill 15-30 minutes.
- 2. Place the sesame seeds in a shallow bowl and coat both sides of the burgers in seeds. Cover the burgers and chill 15-30 minutes.
- 3. Meanwhile, make the yogurt. Mix all ingredients in a bowl until smooth.
- 3. Meanwhile, make the yogurt. Mix all ingredients in a bowl until smooth.
- 4. Heat 2 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the salmon burgers and cook until the seeds are toasted and golden brown, 3-4 minutes per side. Remove from the skillet. Wipe the skillet clean.
- 4. Heat 2 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the salmon burgers and cook until the seeds are toasted and golden brown, 3-4 minutes per side. Remove from the skillet. Wipe the skillet clean.
- 5. Heat the remaining 1 tablespoon oil and the butter in the skillet over high heat. Add the shallots and cook, stirring occasionally until caramelized, about 3 minutes. Stir in the lemon zest. Remove the shallots to a paper towel lined plate. Reserve the oil in the pan.
- Heat the remaining 1 tablespoon oil and the butter in the skillet over high heat. Add the shallots and cook, stirring occasionally until caramelized, about 3 minutes. Stir in the lemon zest. Remove the shallots to a paper towel lined plate. Reserve the oil in the pan.
- 6. To make the herb topping. In a small bowl, toss together the herbs, arugula, reserved oil, and the crisp shallots.
- 6. To make the herb topping. In a small bowl, toss together the herbs, arugula, reserved oil, and the crisp shallots.
- 7. To assemble, spread each piece of naan with yogurt. Add the lettuce, then the burger, and then the herb topping. Serve and enjoy!
- 7. To assemble,
- each piece of naan with yogurt. Add the lettuce, then the burger, and then the herb topping. Serve and enjoy!
Source
Original recipe: View Original
