I got a buketful of Old Bay seasoning...and I didn't end up using any of it in this recipe. Nevertheless, my husband decreed that it was definitely a keeper. The cayenne gives them a really nice kick (thanks Chef John), and the garlic aioli is a perfect match. Just don't have this before going amongst people.
14 oz of canned salmon
0.5 tsp salt
0.5 tsp black pepper
0.5 tsp cayenne
1 tbsp capers
1.5 tbsp lemon juice
Drain the salmon and remove the bones. Mash with a fork and mix well with the spices. Add the eggs, crushed saltines, and capers. Mix well. Add the lemon juice.
Mash down into a pile and cover with plastic wrap. Refrigerate overnight. Form into four patties. These will be crumbly, but will hold together well after one side is cooked. So if you manage to magic them into the frying pan in one piece, they will be just fine later.
Sprinkle a plate with breadcrumbs and place the patties on it. Sprinkle their tops with breadcrumbs as well.
Heat a tbsp of oil and a tbsp of butter in a pan. Add the patties and cook for 5 minutes on medium. Flip them and cook the other side for 5 minutes as well.
Meanwhile, grate a large clove of garlic, mix with 2 tbsp of mayo, 2 tbsp of sour cream, 2 tbsp of minced onion and 1 tbsp of minced sweet, bread-and-butter pickles. Toast the rolls and spread them with the aioli.
Serve the salmon burgers on toasted rolls with aioli and tomato slices.
Splenda is safe. Guess who funded the study.
8 hours ago