Salmon Burgers with Brown Butter Sauce

November 06, 1991|By From "Cuisine Rapide", by Pierre Franey & Bryan Miller, Times Books

1 1/4 pounds skinless, boneless salmon

1 1/4 cups fine fresh bread crumbs

Salt and freshly ground pepper to taste

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cumin

1/4 teaspoon Tabasco sauce

1/3 cup milk

1/3 cup sour cream

1/4 cup chopped fresh coriander

1 tablespoon corn or vegetable oil

4 tablespoons butter

1 tablespoon lemon juice

Chop the salmon coarsely with a very heavy sharp knife or with a food processor

Place salmon in a mixing bowl and add 1/2 cup bread crumbs, the salt, pepper, nutmeg, cumin, Tabasco sauce and milk. Stir briefly with a wooden spoon. Add sour cream and coriander and stir rapidly until well blended.

Divide the mixture into 8 patties and lay them on a sheet of wax paper. They should be about 3/4 inch thick. coat the patties on all sides with the remaining 3/4 cup bread crumbs.

Heat oil in a nonstick skillet large enough to hold the patties in one layer. Cook on one side over medium heat about 4 minutes or until golden brown. Turn and cook about 3 to 4 minutes longer or until golden brown on the second side. Transfer patties to a warm serving platter.

Wipe out the skillet and add the butter. Cook, shaking the skillet, until the butter starts to brown. Add the lemon juice and blend. Pour over the patties and serve immediately. Four servings.

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