Ny Times Salmon Burger

I paired the salmon burgers with multigrain tortilla chips for an easy weeknight dinner but you could easily add a salad or asian coleslaw for a side. Scrape the mixture into a bowl and by hand stir in the bread crumbs capers and some salt and pepper. As New York Times reporter Michael Moss has written thousands of people fall victim each year to E.

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You can cover and refrigerate the burgers for a few hours at this point.

Ny times salmon burger. I will be making these burgers all summer long and I hope you do too. I have a fish guy that I get all of my fish from. And now even the methods used to remove E.

Mark Bittman for NY Times Cooking. If mixture is too. Roughly chop up salmon into small pieces.

Stop before you have a paste. Rough chop 34 of the salmon. Add salmon and remaining ingredients to bowl and combine.

289 Somerstown Turnpike Somers New York 10589 United States 914 276-0600. Whether you sauté broil or grill this burger its best when the center remains the color of. This recipe omits the bread and egg and thus it feels more meaty like a burger should.

He sells at our local Farmers Market. He sold me the scraps and I must say there is nothing like a salmon burger made from fresh salmon. 245 W 38TH ST.

Oct 14 2016 - Explore The New York Timess board The Best Burgers followed by 188000 people on Pinterest. 12 cup coarse bread crumbs. 1 ½ pounds skinless boneless salmon I use canned salmon as there is no reason to use fresh salmon for this recipe 2 teaspoons.

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