Nick's Fish Dive & Oyster Bar's Mediterranean Salmon Burger
You're looking at a superbly appetite-sustaining meal idea with a sustainable, planet-friendly perk: Nick's Fish Dive & Oyster Bar's 'Minimal Waste' Mediterranean Salmon Burger. Chef Justin Santallana makes this burger using the last bits of salmon filets at his restaurant. That way, nothing goes to waste and no precious bite of salmon is ever thrown away! Chef Santanalla also includes the recipe for his pickled red onions, which add a little gut-healthy kick to this sensational salmon burger.
- 1/2 pound cooked salmon
- Dash of olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 1/2 cups small-diced celery 4 stalks
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers drained
- 1/4 to 1/2 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce opt
- 1/4 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs lightly beaten
- Fresh spinach leaves
Pickled Red Onions
- 1 medium red onion thinly sliced
- 1/2- cup apple cider vinegar
- 1- cup warm water
- 1- tablespoon sugar
- 1 1/2 teaspoons kosher salt
- Cook 2 tablespoons butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large sauté pan over medium heat until the vegetables are soft. Cool it to room temperature. In a large bowl mix mayonnaise, mustard, and eggs and vegetable mixture. Cover and chill for 20 minutes. Shape into patties. Heat 2-3 Tablespoons olive oil in a large sauté pan over medium heat. Add the salmon patties and fry for 3 to 4 minutes on each side, until browned. Top with fresh spinach and pickled red onions.
Pickled Red Onions
- Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
- Place onion in a jar or bowl (Chef Santallana likes to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
This recipe is provided courtesy of Nick's Fish Dive & Oyster Bar.
Tried this recipe?Let us know how it was!