RECIPES: Recipe Details

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Out to Sea

Ingredients 

2 14 ¾ oz cans Pink Alaskan Salmon (drain, remove bones and skin)
1 slice white bread (fresh bread not recommended)
½ stick melted margarine, plus 3 tablespoons
¼ teaspoon salt (more to taste, if needed)
¼ teaspoon pepper (more to taste, if needed)
½ cup finely chopped onion
1 slightly beaten egg
½ cup unseasoned bread crumbs
½ teaspoon paprika
6 Kaiser Rolls Kraft Dijonaise (mixture of mayonnaise and Dijon mustard)
Baby Spinach Leaves (rinse thoroughly, wipe with a paper towel)
6 Beefsteak Tomato Slices, ¼ inch thick
Extra Virgin Olive Oil
Sea Salt
½ cup Fresh Basil, finely chopped

Instructions 

Prepare charcoal grill and preheat to medium high. Place salmon in a large bowl. Add ½ cup margarine, salt, pepper, and onions. Tear bread with fingers into tiny pieces. Add to salmon mixture. Mix together with hands until all ingredients are combined completely. Adjust salt and pepper to taste. Divide the mixture into 6 portions. Shape each portion into 6 round patties. Place bread crumbs and paprika in a shallow dish. Dredge patties in bread crumb mixture. Set aside. Drizzle extra virgin olive on tomato slices; sprinkle (sparingly) with sea salt, top each slice with chopped basil. Brush grill racks with oil. Place patties on preheated grill and cook 3-4 minutes on each side. Remove when done and cover to keep warm. Place tomatoes on grill and cook approximately 20 seconds or until color changes and tomatoes wilt. Remove. Brush buns with remaining margarine and place buttered side down on grill for about 30 seconds. Assemble the sandwich: spread the bottom bun with the Dijonaise, cover with spinach leaves, grilled tomato, and the salmon croquette, spread additional Dijonaise on the croquette, and cover with top bun. Serve