Salmon Burgers with Red Harissa
Recipe tags: fish base, advanced difficulty, main, seafood, grilling
|4||red jalapenos, roasted, skins removed, seeded (optional)|
|½ tsp||kosher salt|
|½ cup||diced tomato|
|½ tsp||ground coriander|
|1 lb||salmon, skinless and boneless, cut into 2” chunks|
|1 tsp||Better Than Bouillon® Fish Base|
|½ cup||thinly sliced green onion|
|¼ cup||finely chopped parsley|
|½ cup||bread crumbs|
|1 Tbsp||freshly squeezed lemon juice|
|1 tsp||granulated garlic|
|1 tsp||kosher salt|
|½ tsp||freshly ground black pepper|
|2 Tbsp||vegetable oil|
|4||hamburger buns, split and toasted|
Add the garlic, jalapenos, salt, tomato and coriander to the bowl of the food processor fitted with the steel blade.
Process until smooth.
Add the mayonnaise to the bowl and pulse until combined.
Spread each salmon burger with 1-2 tablespoons of the red harissa.
Serve with the salmon burgers. Top each burger with Red Harissa and serve immediately.
Add the salmon to the bowl of a food processor fitted with the steel blade, pulse 10 times.
Transfer the salmon to a large bowl and combine with the Fish Base, green onion, parsley, bread crumbs, lemon juice, garlic, salt and pepper. Form into 4 ounce patties.
Heat a nonstick griddle to medium-high heat.