Hand Cut Alaskan Salmon Burger
Nutrition Facts
Serving Size:
10.7 oz
Amounts Per Serving
Calories 640
Calories from Fat 290
% Daily Value* |
Total Fat 33g |
50% |
Saturated Fat 1g |
6% |
Trans Fat 0g |
|
Cholesterol 100mg |
34% |
Sodium 900mg |
38% |
Potassium 300mg |
9% |
Total Carbohydrate 39g |
13% |
Dietary Fiber 3g |
13% |
Sugars 4g |
|
Protein 51g |
|
|
Vitamin A 25% |
• |
Vitamin C 90% |
Calcium 8% |
• |
Iron 20 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
Calories: |
2,000 |
2,500 |
Total Fat |
Less than |
65g |
80g |
Sat. Fat |
Less than |
20g |
25g |
Cholesterol |
Less than |
300mg |
300mg |
Sodium |
Less than |
2,400mg |
2,400mg |
Total Carbohydrate |
|
300mg |
375mg |
Dietary Fiber |
|
25g |
30g |
|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Yield: 1 Burger
Serving Size: 10.7 oz
Ingredients
Amount |
Ingredients |
|
Fresh Cucumber and Fennel Slaw
|
1 cup
|
Peeled Cucumbers, Cut Lengthwise on a Mandolin (Spaghetti Style)
|
1 cup
|
Fine Shaved Fennel Bulb
|
3 Tbsp.
|
Chopped Fennel Top (or Dill)
|
4 Tbsp.
|
Vegetable Oil
|
1 Tbsp.
|
Fresh Lemon Juice
|
1 Tbsp.
|
Champagne or Rice Wine Vinegar
|
1/4 tsp.
|
Sea Salt
|
1/4 tsp.
|
Ground Black Pepper
|
|
Alaskan Salmon Burger
|
4 oz.
|
Alaskan Salmon, Boneless, Skinless, Medium Diced
|
2 oz.
|
Ground Alaskan Salmon
|
1/4 oz.
|
Lemon Zest, Fresh
|
1/4 oz.
|
Dill, Fresh, Chopped
|
1 oz.
|
Valencia Orange Slices, Seedless, Grilled
|
3/4 oz.
|
Custom Culinary® Gold Label Harissa Sauce
|
1/2 oz.
|
Toasted Pine Nuts
|
1 ea.
|
Sourdough Bun, Toasted
|
Recommended Product:
9678 Gold Label Harissa
Directions
- Preheat a flat top griddle to 350°F.
- In a bowl, blend all ingredients for Fresh Cucumber and Fennel Slaw, cover and refrigerate until needed.
- In a small bowl, combine lemon zest and dill with diced and ground salmon. Combine thoroughly and form into a 5” round even thickness patty.
- Place the seasoned salmon patty on preheated grill. Cook for a total of approx. 12 – 14 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
- While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
- To assemble the burger, place grilled orange slices on the bottom bun, top with the cooked salmon patty and Gold Label Harissa Sauce.
- Add the Fresh Cucumber Fennel Slaw, toasted pine nuts and the top bun.

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.
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