Daphne's Cajun Salmon Burgers

From her new cookbook "Eat Your Heart Out."

Daphne's Cajun Salmon Burgers

From Eat Your Heart Out by Daphne Oz. Copyright © 2022 by Daphne Oz. Excerpted by permission of WILLIAM MORROW, an imprint of HarperCollins Publishers. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Serves: 4


4 Burgers:

  • 1/4 cup extra-virgin olive oil
  • 2 scallions, both light and dark green parts, chopped
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon ground mustard
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • Pinch of cayenne pepper (the spicier the better in this case!)
  • 1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks
  • 2 tablespoons chopped fresh parsley
  • Juice from 1/2 lemon (about 1 tablespoon)
  • 1/2 cup almond flour
  • 3/4 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 2 cups frisée lettuce

1/4 cup Lemon Anchovy Dressing:

  • 2 anchovies
  • 1 tablespoon capers, drained (optional)
  • 1 garlic clove
  • Zest and juice from 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
  • 1/3 cup grapeseed oil
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly cracked black pepper, to taste

1/2 cup Caper Aioli:

  • 1 large pasteurized egg
  • Zest and juice from 1/2 lemon (about 1/2 teaspoon zest and 1 tablespoon juice)
  • 1/2 teaspoon Dijon mustard
  • 2 garlic cloves, grated
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup grapeseed oil
  • 3 tablespoons capers, drained
  • Sea salt and freshly cracked black pepper, to taste

Quick-Pickled Onions (Optional):

  • 2 garlic cloves, thinly sliced
  • 1 bay leaf (optional)
  • 1/2 cup apple cider vinegar, plus more as needed
  • 1/4 cup apple juice
  • 1 teaspoon sea salt
  • 1 medium red onion, thinly sliced (about 1 cup)
  • 1 teaspoon cracked coriander seeds
  • 1 teaspoon cracked cumin seeds
  • 1 teaspoon cracked mustard seeds
  • 1 teaspoon cracked black pepper


Make the Burgers:

Heat a small saute pan over medium-high heat with 2 tablespoons of the olive oil. Add the scallions and saute until softened, about 4 minutes. Add the garlic powder, paprika, mustard, oregano, thyme, and cayenne and cook another minute. Remove from the heat and set aside to cool completely.

To the bowl of a food processor fitted with the blade attachment, add the salmon, scallion mixture, parsley, lemon juice, almond flour, salt, and pepper and pulse until just ground and combined. Form into four 1-inch-thick patties.

Line a plate with paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add the salmon patties and sear until golden brown and cooked through, 3 to 4 minutes per side. Transfer to the prepared plate and sprinkle with salt.

To serve, toss the frisée lettuce in the Lemon Anchovy Dressing. On each of four plates, arrange the lettuce topped with a salmon burger and a dollop of Caper Aioli and Quick-Pickled Onions (if using).

Make the Anchovy Dressing:

In a high-speed blender, combine the anchovies, capers (if using), garlic, lemon zest and juice, grapeseed oil, and olive oil and blend until smooth. Season with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days.

Make the Aioli:

In a high-speed blender or a food processor fitted with the blade attachment, combine the egg, lemon juice, mustard, and garlic and blend until smooth. With the blender on low, slowly stream in the olive oil and grapeseed oil until emulsified and thickened. Add the capers and blend until they are roughly chopped in the sauce.

Transfer to a small bowl, stir in the lemon zest, and season with salt and pepper. If the sauce is too thick, add 1 to 2 teaspoons warm water.

Store in an airtight container in the refrigerator for up to 1 week.

Make the Pickled Onions:

Combine the garlic, bay leaf (if using), vinegar, apple juice, salt, and 1/2 cup water in a small saucepan over high heat. Bring the mixture to a boil, then drop the heat to a simmer and cook until the salt dissolves, swirling occasionally, about 5 minutes. Meanwhile, combine the onion, coriander seeds, cumin seeds, mustard seeds, and pepper in a heatproof jar with a lid. Pour the hot liquid and aromatics into the jar to cover the onions entirely (add more vinegar if need to increase volume). Let cool to room temperature, then enjoy immediately or seal and refrigerate for up to 2 weeks.

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