Pink Salmon Burgers with SKORDO Dill Dip
We love this recipe as an alternative to beef burgers. Seafood guru Barton Seaver's recipe for flavorful Salmon Burgers with our bright, herbaceous dill dip on top is perfect for the seafood lover. Mace, the lacy outer covering of the nutmeg seed, is Barton's surprising ingredient in this recipe.
"[Mace] has a scent similar to nutmeg but I don't consider it a "baking spice" because it has a slightly more savory character. I like to use mace when I smoke seafood -- it combines with those flavors in a way that is just sublime." - (Barton Seaver, p. 10, For Cod & Country)
While this seafood dish isn't smoked, we all know smoked salmon is fabulous and I can only assume that is why he used it in this. After tasting it, we couldn't agree more -- sublime!
- 2 (7- 8 oz) cans of Pink Salmon
- salt to taste
- 2 Tablespoons mayonnaise
- 2 teaspoons whole grain mustard
- pinch of ground mace
- 1/4 Cup Panko bread crumbs
- 1 Tablespoon chopped fresh dill
- 2 Tablespoons butter
- SKORDO Dill Dip
- 4 hamburger buns
- Preheat oven to 400 degrees
- Drain salmon. Flake fish into a bowl, making sure to remove any skin or tiny bones.
- Season fish with salt. Add mayonnaise, mustard, mace, breadcrumbs, and dill.
- Mix gently with fingers until well combined. Form into 4 one inch burgers. Let sit 5 minutes.
- In a large saute pan, over medium high heat, heat butter until foamy.
- Add salmon cakes to pan. Cook until golden brown around the edges about 5 minutes.
- Once the edges have browned, remove and place on a baking sheet. Bake about 5 minutes to heat through.
- Place salmon burger on bun top with SKORDO dill dip spread on top.
Recipe Inspired by: For Cod and Country by Barton Seaver