How to make salmon burgers
So you're having a BBQ, but not everyone eats meat? Try making a salmon burger! Chef and author Catherine McCord shares her delicious and healthy recipe that everyone will love - and no one will miss the beef.
Polynesian Salmon Burgers MUKBANG w/ Caramelized Pineapple + Garlicky Ginger Lime Aioli!
Today, we’re making Polynesian Salmon Burgers with garlicky ginger lime aioli, caramelized coconut pineapple and butter lettuce on sweet Hawaiian buns! This is my first time making salmon burgers and it for sure won’t be the last. I never realized how easy it would be! Doesn’t hurt to start with an amazing product. Thanks to today’s sponsor, Mowi, for providing the most gorgeous skinless salmon filets – beautiful color and marbleing, and I loved how easy it is to see the quality of the salmon through the packaging before you even buy it. These 10oz skinless salmon portions along with their 30oz salmon side, 14oz sweet bourbon salmon and 10oz cedar plank salmon are all now available at Target! Added the recipe below along with a link so you can grab some Mowi salmon for yourself!
Ingredients:
Salmon Patties:
20oz Mowi Skinless Salmon
½ cup roughly chopped green onion (greens and whites)
1 big handful of fresh cilantro
2 tbsp garlic ginger paste
¾ cup panko breadcrumbs
1 tbsp kewpie mayo
1 tbsp lime juice (about half a lime)
Sprinkling of chili oil (to taste)
Kosher salt + cracked black pepper
Oil + butter
Sweet Hawaiian buns
Butter lettuce
Garlicky Ginger Lime Aioli:
4 tbsp kewpie mayo
2 tbsp garlic ginger paste
2 tbsp lime juice
Sprinkling of chili oil (to taste)
Caramelized Coconut Pineapple:
1 pineapple, rind removed and cut into 1/2-inch rounds
1 5 oz can cream of coconut
Juice of 1 lime
A few dashes of fish sauce
Sprinkling of chili oil (to taste)
Pinch of Kosher salt + cracked black pepper
Ginger Garlic Paste:
1 cup peeled, chopped ginger
1 cup peeled garlic
1 tbsp neutral oil
Instructions:
1. Make the ginger garlic paste. Add the ginger, garlic and oil to a food processor or blender and process until a smooth paste is achieved.
2. Cut your pineapple, then add the rest of the ingredients listed under it to a wide dish and mix to combine. Coat the pineapple in the marinade, cover and refrigerate while you're working on the rest of the dish.
3. Make your salmon mixture. Cut the salmon into large chunks, then add half to a food processor with the green onions and process until a chunky paste has been achieved. Add the other half of your salmon along with the fresh cilantro and ginger garlic paste and pulse until you’ve achieved a course grind.
4. In a bowl, mix your ground salmon with the breadcrumbs, mayo, lime juice, chili oil and salt and pepper, then form into 4 patties of equal size (make sure they’re the width of the buns), cover, then let cool in the fridge for 2 hours. If you don’t have that kind of time, you can stick in the freezer for 30 minutes instead.
5. While the salmon is firming up, make your aioli by mixing all of the ingredients together.
6. Caramelize your pineapple. In a large skillet, add a tbsp butter + tbsp oil over medium high heat, then add your pineapple slices. Don’t overcrowd the pan or it will bring the heat down and you won’t get the caramelized brown bits that you want. Once both sides are browned, remove and set aside.
7. Cook your burgers. Add 1 tbsp oil + 1 tbsp butter to a large clean skillet over medium high heat, then add your salmon patties that have been seasoned with salt on either side. Once the salmon has browned nicely, flip and cook the other side. Once the salmon has reached 145 degrees F, it’s cooked through.
8. Toast your buns in the same pan you cooked your burgers in until golden brown.
9. Assemble! Smear some aioli on the bottom bun, then add a leaf of butter lettuce, then your salmon burgers, then a slice of caramelized pineapple, then your top bun that’s also been smeared with aioli!
10. EAT!
Enjoy this one, all! This won’t be my last seafood burger, or my last time cooking with Mowi, that’s for sure. #MOWIisGoodness
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Pineapple Chili Garlic Butter Salmon - BBQ Style in the Air Fryer
How to achieve perfect caramelization in the air fryer!
We would have gone for the barbecue but we are in the middle of a massive storm so we opted for the air fryer. The results are much better than expected. We treated the salmon like we were going to barbecue it but because we cooked it at a higher temp the caramelization we unreal.
Feel free to bake this in the oven, toss it on the grill or smoke it on the barbecue. Also, if you are afraid of the heat, swap out the garlic chili sauce for sweet chili sauce.
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Ingredients:
5-6 canned pineapple rings
1x 1 to 1.5lb Salmon filet
Chili Garlic Butter Mixture:
2 tablespoons melted butter
2 tablespoons chili sauce
2 tablespoons HLM BBQ Back Rub
1 tablespoon pineapple juice
1/2 teaspoon sesame oil
2 cloves garlic pressed
Toasted black sesame seeds for garnish
Thinly sliced green onions for garnish
Recipe:
1. Combine all of the chili garlic butter mixture ingredients in a bowl. Spread all over both sides of the salmon.
2. Place foil in the bottom of the air fryer, grease foil, and line with pineapple rings. Air fry at 400F for 7 minutes.
3. Place salmon on top of pineapple rings and air fry at 400F for about 10 minutes. Remove and sprinkle with sesame seeds.
4. Air fry again until the internal temp is 145F.
5. Top salmon with sesame and green onions. Serve with rice.
Enjoy!
#salmon #airfryer #recipe #hlmbbq #cookinghacks
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GOOD CATCH Grilled Sweet and Sour Salmon Burger
We gave our Plant-Based Salmon Burgers a kiss of sweet and sour (and spicy!). Sweet & Sour Salmon Burgers start by shaking up and slathering on a deliciously tangy sauce, then grilling our salmon burgers and pineapple slices to juicy plant-based perfection. Pile it high with fresh jalapeños, red onion and arugula. Yeah…you’ll want some extra napkins on deck for this one.
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#goodcatch #seafoodevolved #plantbased #seafood #salmon #salmonburger #burger #fishburger #vegan #meatless #howto #dinner #grilled #fishfree #sweetandsour
Found Cancer in my Chicken Meat ???? #Shorts
Today I was quartering a chicken and found large masses of cancer in the chicken breasts. I have never seen this in chicken meat before. I have heard of cancer in pork meat but never seen it in chicken before. This is an example of why you should quarter your own chickens because you can see everything and discard the meat instead of just cutting around it. The grocery store refunded me and gave me a new chicken that was fine. In all my years first time seeing this. Let me know in comments if you have ever seen this before. #shorts
#chickenbreast #chicken #cancer #chickenlover #chickenmeat #
Portobello and Pineapple Teriyaki Veggie Burgers | Recipes | 365 by Whole Foods Market
These delicious mushroom burgers are the perfect choice for the vegan and vegetarians at your cookout! Find the full recipe below.
Ingredients:
4 portobello mushrooms, stemmed
1 (20-ounce) can pineapple rings, juice reserved
3 tablespoons low-sodium soy sauce or wheat-free tamari
2 tablespoons light brown sugar
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
Canola oil
1 tablespoon cornstarch
4 whole wheat hamburger buns, toasted
Green or red leaf lettuce
Method:
Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer to a wide, shallow baking dish along with the pineapple rings.
Put 3/4 cup of the reserved pineapple juice (save remaining for another use), soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together to make a marinade. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
Prepare a grill for medium-high heat cooking, oiling the grill grates. Meanwhile, remove mushrooms and pineapple from marinade and set aside. Transfer marinade to a small saucepan; bring to a boil over medium-high heat. In a small bowl, stir together 1/4 cup water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.
Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.
Nutritional Info:
Per Serving: Serving size: 1 burger with bun, 360 calories (80 from fat), 9g total fat, 1g saturated fat, 990mg sodium, 65g carbohydrates, (6 g dietary fiber, 38g sugar), 8g protein.
Find the original recipe here:
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