Salmon Burger with Egg-Free Mayonnaise and Sautéed Potatoes
Category: Main Course
Servings: 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Smoked salmon | 400g |
| Thyme | 1 sprig |
| Marjoram | 1 sprig |
| Dill | 1 sprig |
| Extra virgin olive oil | 10g |
| Fine salt | to taste |
| Black pepper | to taste |
| Soy milk | 50g |
| Sunflower oil | 100g |
| Apple cider vinegar | 20g |
| Potatoes | 200g |
| Rosemary | 1 sprig |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 25g |
| Carbohydrates | 40g |
| Fat | 30g |
| Fiber | 5g |
| Sodium | 500mg |
Instructions
-
Prepare the Salmon:
Start by cutting the smoked salmon into cubes. Then, finely chop it with a knife until it is well minced. The smaller the pieces, the more compact and flavorful your salmon burger will be. -
Chop the Herbs:
Finely chop the fresh herbs: thyme, marjoram, and dill. These aromatic herbs will infuse the salmon with fresh, herbaceous flavors. -
Combine the Ingredients:
Place the chopped salmon and herbs in a mixing bowl. Add a pinch of fine salt and freshly cracked black pepper to taste. Drizzle in the extra virgin olive oil and mix thoroughly with a spoon to evenly combine all the ingredients. -
Form the Burgers:
Take half of the salmon mixture and press it into an 8 cm round mold (circular ring). Press down firmly to ensure that the mixture holds together, and the burger retains its shape when removed from the mold. Repeat this step for the second burger. -
Prepare the Egg-Free Mayonnaise:
For the mayonnaise, pour the sunflower oil and a pinch of salt into a tall jar. Add soy milk and blend with an immersion blender until the mixture emulsifies and thickens. The result will be a smooth, creamy egg-free mayonnaise. If desired, you can add a touch of apple cider vinegar for a tangy flavor. -
Prepare the Potatoes:
Peel the potatoes and cut them into small cubes. To prevent browning, place the diced potatoes in a bowl of cold water until you are ready to cook them. Once ready, blanch the potatoes by boiling them in salted water until tender. Add a sprig of rosemary to the water for added flavor. -
Sauté the Potatoes:
Drain the potatoes and transfer them to a heated pan with olive oil. Season with salt and pepper to taste. Sauté the potatoes over medium-high heat, occasionally stirring to ensure they cook evenly and take on a golden-brown color. Add 100g of the reserved cooking water from the potatoes and let it evaporate as the potatoes continue to cook. This will give them a crispy texture on the outside while keeping them tender on the inside. -
Cook the Salmon Burgers:
Preheat a cast-iron griddle or skillet and lightly oil it. Place the salmon patties on the hot griddle and cook for about 3-4 minutes per side until they develop a nice golden crust while remaining juicy on the inside. -
Assemble the Dish:
Once the salmon burgers and sautéed potatoes are ready, place the burgers on plates. Top each with a generous amount of homemade egg-free mayonnaise. Serve the sautéed potatoes on the side, and garnish with extra herbs or a sprig of rosemary for a fresh, rustic finish.
Serving Tips
These salmon burgers are perfect when paired with a crisp green salad, lightly dressed with olive oil and lemon juice, or served on a soft bun with more of the egg-free mayonnaise for a traditional burger-style meal. You can also serve them with steamed vegetables for a lighter option.
This recipe is not only light and nutritious, but it’s also quick to prepare, making it a great choice for a healthy weeknight dinner or a refreshing summer meal.
