What do you do with leftover salmon? Well, I like to make salmon burgers. This is definitely one of my family's favorite dishes. In this recipe I serve it over fresh Foccacia with a BBQ aioli, but often times I will bypass the bread and serve it solo with a yummy sauce instead. Because you are using already cooked salmon, this makes this an absolutely time saving dish. The recipe for the yummy corn wheels is posted under Center Stage Side Dish and is definitely something you should try before corn goes out of season int he next few weeks. I would love to hear from those of you who try it out.
12 oz salmon, cooked
½ cup chili sauce
¼ cup onion, diced
¼ cup red pepper, diced
¼ cup panko bread crumbs
1 lemon, zest and juice
salt and pepper
2 garlic cloves
Combine all of the ingredients together, meatloaf style. Make sure to blend everything together well. Form into patties. Spray the patties with cooking spray and then place on a hot grill. Cook until hot throughout.
2 1/2 teaspoons active dry yeast
2 cups warm water
5 cups all-purpose or bread flour
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic, peeled and chopped
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon coarse salt
In large bowl, dissolve yeast in 1/4 cup warm water (105°F to 115°F). Let stand 5 minutes until foamy. Add remaining water, flour and salt. Add garlic, oregano, rosemary and parsley, and beat until dough forms.
Turn dough out on a lightly floured surface and knead until elastic, about 10 minutes. Place in oiled bowl, cover and let rise in warm place 1 hour or until doubled. Punch dough down and knead a few times. Return to oiled bowl, cover and rise again until doubled, about 1 hour.
Preheat oven to 400°F. Lightly grease two baking sheets.
After dough has risen the second time, press air out and divide in half. On a floured surface, roll each half into a 9 x12-inch rectangle. Place on prepared baking sheets and brush with olive oil. Sprinkle with salt. Bake about 20 minutes or until golden. Serve warm.
Thanks to Joni Marshall and Yvette Jones for the great pictures.
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