TOASTED SPICE SALMON BURGERS WITH ORANGE-APRICOT GLAZE AND CURRIED MUSTARD MAYO
Steps:
- Prepare gas or charcoal grill to medium-high heat for direct-heat cooking.
- Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind.
- Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently but thoroughly mix in salmon and panko. Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill.
- Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in curry powder and continue to saute for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.
- Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted. Boil glaze for 2 minutes. Remove from heat and set aside.
- Oil grill grates canola oil. Grill burgers over direct heat for 3 minutes, covered if using a gas grill. Gently flip burgers and grill for 3 minutes. Brush burgers with half of the glaze; flip and cook for 1 minute. Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through. Remove. Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute.
- Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns. Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.
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Shery Mughal
[email protected]These burgers are a great way to use up leftover salmon.
Aosan Habib
[email protected]I would recommend this recipe to anyone who loves salmon.
Jaxon Porter
[email protected]These burgers are perfect for a light and healthy meal.
RᎯᎫU KHAN
[email protected]I'm not a big fan of fish, but I really enjoyed these burgers.
Lawrence Bellofigo
[email protected]These burgers are a great way to get your kids to eat fish.
San
[email protected]Overall, I thought these salmon burgers were pretty good. I would make them again with a few modifications.
stephen cheung
[email protected]The burgers were a bit too oily for my taste.
Dk Pm
[email protected]I would have liked the glaze to be a bit sweeter.
Chris Latocha
[email protected]I'm not sure what I did wrong, but the burgers fell apart when I tried to flip them.
Niranjan Nisha
[email protected]The burgers were a bit bland. I would recommend adding more seasoning.
Bishnu Giri
[email protected]I'm definitely going to try this recipe again.
Freya North
[email protected]These burgers are perfect for a summer cookout.
Rashida Khan
[email protected]I made these burgers in the oven instead of on the grill and they were just as good.
Willem Oosthuizen
[email protected]I used a different type of fish (tilapia) and the burgers still turned out great. This recipe is very versatile.
Manuel Limon
[email protected]The burgers were a bit too spicy for my taste, but the glaze and mayo helped to balance out the heat.
Hamad Hqane
[email protected]I followed the recipe exactly and the burgers were dry and overcooked. I would recommend reducing the cooking time.
Ahmed Hussen
[email protected]These salmon burgers were easy to make and turned out great! I will definitely be making them again.
Tesfaye Bezabih
[email protected]I'm not a huge fan of salmon, but these burgers were surprisingly good. The flavors all worked well together.
Kathy Heyns
[email protected]I made these salmon burgers for a party and they were a huge success. Everyone loved them!
Elaine
[email protected]These salmon burgers were a hit with my family! The spice rub gave them a delicious flavor, and the orange-apricot glaze added a touch of sweetness. The curried mustard mayo was the perfect finishing touch.