Galatoire's Bistro: Salmon burgers with avocado aioli
BATON ROUGE - Chef Kelley McCann of Baton Rouge’s Galatoire’s Bistro was back in the News 2 at 4 kitchen Tuesday with a recipe for a light alternative to traditional burgers.
The recipe for this salmon burger comes along with cabbage, red onion and avocado aioli. Tarragon is used to season the meat, and breadcrumbs are included to keep the fish from being too dry.
1 pound boneless, skinless salmon fillet
2 tablespoons chives, minced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 red onion, thinly sliced
3 handfuls mixed greens
3 burger buns, toasted
Avocado aioli, recipe below
Canola oil, for brushing Cut the salmon into pieces and freeze for about 20 minutes. Pass the chilled salmon through the coarse setting of a meat grinder. Season the ground salmon with salt, pepper, and chives, then mix to combine. Form the salmon into 3 equal-sized patties and lightly brush them with canola oil. Preheat a grill or grill pan to high. Grill the salmon for 3 to 4 minutes, then flip and cook for another 2 minutes. To assemble the burgers, spread some of the avocado aioli on the bottom bun, then top with a patty, a few slices of red onion, a handful of greens, and the top bun.
1 very ripe avocado
1 serrano pepper, de-seeded and chopped
1/4 scant cup mayonnaise
2 garlic cloves, peeled and chopped
2 tablespoons fresh cilantro
1/2 lime, juiced
Scoop the flesh of the avocado and add it, along with all remaining ingredients ,into a blender or food processor. Blend until smooth. Check for seasoning. Note: You can keep the seeds in the serrano if you want it to be spicier.
You can learn more about Galatoire's Bistro at www.galatoiresbistro.com.
Desktop NewsClick to open Continuous News in a sidebar that updates in real-time.
BRPD arrests man suspected in at least nine separate robberies
High-profile sex offender facing new charges now facing a much higher bond,...
Child prodigy from Baton Rouge earns full ride to Southern University 69/255
Gonzales Civic Center re-opens nearly two years after 2016 flood