3 pounds of wild caught salmon cubed
1 large shallot minced in processor
1 Fresno pepper minced in processor
2 large palmfuls of parsley
½ palmful oregano
Salt and pepper to taste
Lemon zest and juice
1 large egg
36 tater tots
Take cubed salmon and in parts place in food processor and mince until it looks like hamburger. Place in a large bowl and then in the processor add in shallot and fresno pepper. Add the veggies to the salmon along with parsley, oregano, lemon zest and egg. Mix well.
To make the burger take a 4-oz. ice cream scoop and place the portion on a piece of plastic wrap. As you fold the plastic wrap to cover mold your perfect little burger. You will get 4 burgers out of the mix. (I only got 3 because I made bigger burgers). Place burger in the fridge for 2 hours and let all the flavors marry and for the burger to set.
When cooking the burgers place aluminum foil on a cast iron skillet. With EVOO grease the foil with evoo. Place the patties on the pan and either bake at 425 or grill for approx. 20 minutes. Internal temp should be about 145 degrees. Let patties rest and squeeze ½ the lemon for freshness before serving.
Tater Tot “Bread”
Take 9 thawed tater tots and mash them all up. Then on a lightly oiled cookie sheet make a round patty nice and thin. In the same oven as the burger cook the patties until crispy about 20 minutes depending on oven. Salt and pepper to taste. Gently take off the cookie sheet and let cool.
2 tablespoons of spicy mustard, ½ lemon juice, salt and pepper and drizzle evoo while whisking until the mustard looks silky.
I added some bacon, tomato and lightly dressed spinach. This meal was more prep then my usual but so worth it.
Stacie A. Zamperini M.Ed.