RECIPES: Recipe Details

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rustic sweet pea salmon burger

This salmon burger combines the classic flavors of sweet peas and smoked salmon.The buttery rich surprise of the peas in the center of the burger is pleasing to the eye and the taste.Its and easy recipe sure to impress your guests when served.

Ingredients 

cedar planks for grilling
1 1/2lb. filets of salmon, perfered wild
1/4 and 1/2 cup Sutter Home pinot grigio
1/4 cup sour cream
1 box frozen peas in buttery sauce,thawed
1 1/2 sticks butter salted
1 loaf simple focaccia bread 16 oz.round
3 sprigs of fresh thyme
8 sprigs of fresh chives
1 tsp sea salt
1/2 tsp fresh grated mixed pepper
1/2 tsp red pepper flakes
1 lightly beaten large egg
1 lemon,grate for zest,squeeze for juice

Instructions 

Cover cedar plank in water and soak at least 30 min. set aside. Remove the skin from salmon filets and discard skin. Coarsely chop into 1/4 to 1/2 inch pieces. Place salmon in bowl with 1/4 cup pinet grigio and 1/4 cup sour cream. set into cool place. Into small food processor place 1/2 box of thawed buttered peas, and 1/2 cup salted butter. Pulse till pureed .Place in small bowl , shaping puree into a log. Place in cool place. Remove the end of Focaccia bread (reserve)and slice loaf into 1/2 to 3/4 inch slices( 6 slices).use a coarse grater, grated the ends into bread crumbs.To the salmon mix add 1 cup bread crumbs, 1 Tb minced thyme leaves. 1 Tb. diced chives ,1 tsp. sea salt 1/2 tsp grated pepper,1/2 tsp red pepper flakes and 1 beaten egg. Gently mix with wooden spoon till just combined( don't over mix)More bread crumbs maybe added if too wet. Remove pea-butter log and divide int 6 equal disc. form pttie of salmon mixture around the disc of pea-butter so disc is in the middle of pattie. Set on plate and set in cool place till ready to cook. Start coal or grill to medium hot temperature. In sauce pan with heat safe handle add 1 stick butter, 1/2 cup pinot grigio and stems of thyme. Take 1 lemon add grate 1 tsp of zest ,cut in half and juice into pan then add lemon to pan. bring to boil and let simmer till 1/2 volume. strain and add remaining 1/2 box of peas heat till hot. Place cedar plank on grill over medium hot flame. Close grill and wait 5 min. Set patties on hot plank and close grill for 10 min. Open grill and gently turn pattie and close and smoke for 5 min. Check for doneness,which appears as gentle firmness . If not done close grill and continue to cook checking at 2 min intervals. To serve place pattie on 1/2 slice of focaccia Drizzle with lemony pea wine reduction. top with other 1/2 of focaccia slice.

Comments 

The cool place can be the refrigerator at home or a ice chest if at the lake or camping. A great recipe to use the tail filets.