Salmon Burgérs
ingrédients
*Instructions
ingrédients
- 1 pound bonéless skinless salmon
- 1 tabléspoon mayonnaise
- 2 téaspoons of Dijon mustard
- Zést of a lemon
- 2 gréen onions, chopped
- ½ cup bréadcrumbs
- Salt and black pépper
- 2 tabléspoons olive oil
- Bun, lettucé and tartar sauce for serving
*Instructions
- Cut thé salmon into large pieces and place it in the bowl of a food processor. Add the mayonnaise, Dijon mustard and lemon zest and mix, stopping to scrape the sides if necéssary, until the mixture becomes pasty.
- Stir in gréen onions and breadcrumbs and season with salt and pepper.
- Form four burgér patties.
- Héat olive oil over medium heat on a large non-stick skillet with olive oil. Cook the salmon burgers for 4 to 5 minutes on each side, turning them once.
- Sérve on hamburger buns with tartar sauce and lettuce, if desired.
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