side.
Step 3: Place salmon, dill, chili sauce, salt, soy
Drain salmon.
Combine with egg, oats, onion, parsley, lemon juice, mustard, salt and pepper.
Form into 4 patties.
Pan-fry in small amount of oil until golden brown on both sides.
Spread Gulden's Salmon Burger Sauce on buns.
Place lettuce, tomato and salmon patty on bottom half of each bun.
Top with Salmon Burger Sauce and parsley on the top half of bun.
Makes 4 servings.
Cook Burgers as directed.
Mash Avocados.
Add all other ingredients, mix, and enjoy!
Combine salmon, oats, eggs and curry powder in a bowl.
Mix well.
Divide the mixture into 4 equal portions.
Shape each portion into a 8cm patty.
Heat a large non-stick pan and spray with cooking oil.
Add the salmon patties and cook for 3 minutes each side or until browned and cooked through.
Serve with minted yoghurt (combine 200g plain yoghurt with 1/3 cup finely chopped mint), if desired and vegetables.
In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.
n the fridge).
Put salmon fillet, skin side down, on
Cream all of the ingredients together except for the salmon and parsley.
Fold into the salmon until well mixed.
Chill overnight.
Form into a firm ball and roll in the parsley mixture.
Chill until ready to serve.
Can be made up to 24 hours in advance.
n salad bowl.
Drain salmon and fluff with a fork
Coarsely chop the salmon with a knife.
Place
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
Drain salmon; flake.
Combine ingredients; mix well.
Form into 4 or 5 patties.
Pan-fry in small amount of oil until lightly browned on both sides.
Serve on toasted hamburger buns.
Top with favorite condiments.
he first 5 ingredients; add salmon. Seal bag and turn to
uice. Thinly slice the smoked salmon.
ASSEMBLY: Cut the rolls
it \"cook\".
Meanwhile, cover salmon with balsamic and marinate.
For The Salmon:.
Pre-heat oven to
In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
Season with salt and pepper to taste.
Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
Delicious!
f time it takes the salmon to cook.
Evenly drizzle
Drain salmon; set aside.
Place 2 tablespoons of juice in medium mixing bowl.
Mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice.
Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or other dressing.
Drain salmon; set aside 2 tablespoons of juice.
In a medium mixing bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice; stir into salmon mixture.
Form into small patties and fry in a small amount of oil until golden brown.
Serve with tartar sauce, lemon juice or Caesar salad dressing.
Serves 4 to 6.
Drain salmon or tuna; set aside 2 tablespoons of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in the flour.
Add baking powder to salmon or tuna juice. Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or Caesar salad dressing.