Another day.. another sandwich. I’ve been dreaming of making a salmon patty ever since we started this blog. Today, desire rendezvoused with opportunity. I used Paula Deen’s recipe (of Food Network fame) for the salmon burger and improvised on the cilantro mayonnaise. Actually used miracle whip in place of the mayonnaise. It resulted in a tangier taste than mayonnaise would provide and had the added benefit that it was much healthier (a built in justification for eating that extra sandwich).
Bear in mind that the brevity of the recipe is actually a bit deceptive. All told, it took us about 1 1/2 hours to make this sandwich. It’s probably not an ideal mid week meal but made for a wonderful Friday evening dinner.
Salmon Burger Recipe
- 1/2 portion of Paula Deen’s recipe for salmon burger
- 4 tbs cilantro mayonnaise (see below)
- 2 ciabatta rolls sliced
- olive oil
- 1 cup spring mix (Greens)
Place a stove-top grill on the stove on high heat. When the grill is very hot, spray lightly with olive oil and add the ciabatta halves, cut side down. Heat lightly for about 3-5 minutes. Spread one tablespoon on the bottom half of each of the rolls. Add spring mix and patty. Top each patty with a dollop (about two teaspoons) of cilantro mayonnaise. Cover with the top of the bun.
- 1/4 cup mayonnaise
- 2 cloves garlic
- 2 tbs chopped cilantro
- kosher salt
- freshly ground pepper
Place all the ingredients in a food processor and mix on high speed.