Salmon burgers with lemon-dill feta sauce

 

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I’ve been experimenting with a lot of unique burger recipes throughout the past year, mostly inspired by Trader Joe’s impressive selection. I love their shrimp burgers because you can see and taste big chunks of shrimp—the seafood isn’t all ground into a paste. On the other hand, the salmon burgers are kind of subpar. They look like pink hockey discs all stuck together. So I wanted to make my own salmon burger that tasted fresh with a lot of texture and flavor.

My main goal when developing the salmon burger recipe was to eliminate filler as much as possible to allow for the salmon flavor to shine through. That’s why I didn’t use any bread crumbs or mayo. I used a little Greek yogurt and egg instead. That way the salmon binds together, but still remains light and tender. The only other ingredients are fresh herbs and some seasonings. 

I’ve seen two methods for making salmon burgers: starting with raw salmon or starting with cooked / canned salmon. I prefer to use raw salmon because I think the patties come together with less filler more easily, and I like to be able to control the texture of the salmon.

To get the best texture and mouth-feel for these salmon burgers, I prefer to combine everything except the salmon in the food processor. The last thing I add is the salmon, and I hit pulse until everything is combined. I pulse it instead of blending it so that it doesn’t all turn into a paste. If you don’t have access to a food processor, you can chop the salmon into fine pieces.

The herbs and seasonings are customizable depending on your taste preferences. I chose parsley, dill, and oregano to complement the lemon, dill, and feta spread I made to go with it. Ever since my friend Emily told me she likes to serve her shrimp burgers with whipped feta, I’ve been dreaming about creating a similar spread for salmon burgers.

The combination of lemon and dill with feta really brighten the flavor of the salmon. The salty-tangy combination tastes really fresh, and it’s absolutely perfect for summer. And of course I used Challenge cream cheese because they use real milk, cream, and natural ingredients, and nothing beats the superior flavor and ultra smooth finish. Honestly, I make this sauce pretty much every week because it tastes great on everything: sandwiches, crackers, vegetables, by the spoonful, etc.

Also, please take note that this recipe makes 8 decently large burgers (about 3.5 inches in diameter and 3/4 inch thick). You can certainly cook all 8 burgers, or you can do what I like to do and freeze half of them uncooked. I made the recipe with such a large yield because I hate it when you spend a ton of time making something only to get 4 servings.

Salmon burgers with lemon-dill feta sauce

Yield: Makes 8 burgers

Ingredients

For the lemon-dill feta sauce

• 1 (8-ounce) block feta cheese
• 4 ounces Challenge cream cheese
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons lemon juice
• 2 Tablespoons dill, chopped
• 2 teaspoons lemon zest
• 1/4 teaspoon black pepper
• Salt, to taste

For the salmon burgers

• 1/4 cup dill
• 1/4 cup parsley
• 1/4 cup Greek yogurt, plain
• 2 eggs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds raw, wild salmon, skin and bones removed, cut into chunks
• Toppings such as lettuce, onions, tomatoes
• Optional: 1/2 cup panko bread crumbs

Directions

For the lemon-dill feta sauce

1. Blend feta cheese and cream cheese in food processor until smooth 
2. Add everything else and blend until combined
3. Taste sauce and adjust salt and seasonings as necessary
4. Place sauce in bowl and wipe out food processor because you’ll use it for burgers

For the salmon burgers

1. Combine herbs, Greek yogurt, eggs, and seasonings in food processor.
2. Add salmon to food processor and pulse until everything is combined. Be careful not to over-process.
3. Cover and place in refrigerator for about a half hour (or up to 24 hours in advance).
4. Form the mixture into 8 patties that are about 3 inches in diameter and 3/4 inch thick (I used an ice cream scoop to portion).
5. Refrigerate at least 15 minutes to allow the patties to firm up before cooking.
6. OPTIONAL: Add panko bread crumbs to shallow bowl and coat salmon burgers in panko before cooking for crispy exterior.
7. Grill the patties on medium heat for about 4 minutes per side or cook in skillet on stove for same amount of time until inside registers between 120 to 130 degrees Fahrenheit. (USDA requires salmon to register 145 degrees Fahrenheit, but that’s for well-done fish and salmon will continue to cook even after it’s removed from heat source)
8. Assemble salmon burgers by spreading lemon-dill feta sauce on both the top and bottom buns. Place lettuce and burger on bottom bun with salmon burger. Add any additional toppings and close with other half of bun.

Cajun Shrimp and Sausage Foil Packets

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I was at the grocery store with my mom recently to pick up ingredients for this amazing foil packet dinner when I noticed the shrimp was from Indiana.

Luckily for my mom (wink wink), I know a lot about Indiana shrimp, so of course, I was very eager to share that knowledge with her!

Did you know that Indiana produces some of the best shrimp in the world? I realize that sounds like a crazy claim to make about our landlocked state, but it’s true! Just like soybeans and corn, shrimp is produced in indoor shrimp farms throughout the state. The shrimp grow and develop in large above ground pools.

There are about a dozen shrimp farms in the state, and RDM Aquaculture is the largest. They sell about 250,000 shrimp each month! Farm-raised shrimp is supposed to be a good alternative to wild ocean shrimp because of the growing concern of water pollution.

I was feeling pretty proud about this spiel until I realized the sign said the shrimp was actually from India, not Indiana. Oh well. Onto the recipe!

These foil packet dinners with shrimp, sausage, corn and potatoes are so tasty! And there are minimal ingredients – the flavor comes from just a little creole seasoning and butter.

I have a few tips before you try out this great recipe!

First of all, I recommend sticking each ear of corn in the microwave for about 30 seconds. Otherwise, the cob will be very hard to cut through.

Also, I recommend microwaving the potatoes for about 1 minute before you cut them and put them in the foil packets. This is because the potatoes will take longer to cook on the grill than everything else.

Also, my dad brought to my attention that apparently a new study shows cooking with aluminum foil can cause health issues. I’m not sure if there’s any merit to this, and it’s predominantly with acidic foods. But if you’re uncomfortable cooking your food straight on the aluminum foil, just lay a piece of parchment paper in the foil packet before adding your ingredients.

Also, just to clarify, everything goes into the foil packet raw and it cooks on the grill!

Cajun Shrimp and Sausage Foil Packets

Yield: Makes about 4 foil packets

Ingredients

• 4 ears of corn on the cob, shucked and cut into thirds
• 1 pound red potatoes, cut into fourths
• 1 pound uncooked shrimp, peeled and deveined
• 1 pound Andouille sausage, cut into 1-inch chunks (turkey sausage works well too)
• 4 Tablespoons Challenge butter
• 3 Tablespoons Cajun / creole seasoning (I use Tony Chacheres Creole Seasoning)
• Parsley for garnish, if desired
• 4 teaspoons minced garlic

 Directions

1. Preheat grill to 400 degrees
2. Cut 4 sheets of 12-inch aluminum foil and spray with non-stick cooking spray
3. Evenly distribute corn, potatoes, shrimp and sausage into the center of each foil packet
4. Sprinkle 2 teaspoons creole seasoning evenly over ingredients in each foil packet and add 1 Tablespoon of butter and 1 teaspoon of minced garlic to each center
5. Seal foil packets by folding up the sides over the ingredients and sealing edges, allowing some room for heat circulation
6. Place foil packets on the grill and cook for about 12 to 15 minutes or until shrimp are no longer pink and veggies are cooked
7. Garnish with parsley and serve immediately

PERFECT PAN-SEARED SEA SCALLOPS

Pan Seared Sea Scallops is one of my favorite dishes in the world. It's practically the only thing I ever order at restaurants (yes, I'm an expensive date). 

But it wasn't until recently that I started making these little suckers at home. They just seemed so intimidating with their perfect brown crust and delicate texture. 

So I did some research (ehemm, watched a few YouTube videos) and I discovered that they are actually very easy to make. And not to mention, quick! Right now, at this very moment, you are only 4 minutes away from a gourmet scallop dinner.

Additionally, one of my favorite parts about scallops is their versatility. Depending on your mood, you can pair it with a sweet corn salsa, some wilted greens, or a garlicky cream sauce. Scallops have the ability to morph into whatever "flavor theme" you're looking for.

Just thinking about these tender Pan Seared Sea Scallops is making my mouth water!

PERFECT PAN-SEARED SEA SCALLOPS

Serving size: 5 scallops

Calories: 175 calories

Printable Recipe

INGREDIENTS

• 1/2 pound, or about 10 sea scallops (unless you're making this dish for more than 2 people, you really don't need more than that)
• 2 Tablespoons salt
• 2 Tablespoons pepper
• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil (or canola, vegetable, peanut, sunflower oil)

DIRECTIONS

1. Lay a few paper towels on a a plate and place your scallops on top. Dab the scallops dry. Dry scallops are crucial for achieving a perfect pan-sear. If the scallops aren't dry, they'll just slip around in the pan like a, well, like a wet fish!
2. Season the scallops heavily with salt and pepper. Scallops are super absorbent and will soak the seasonings right up!
3. Put the butter and the oil in a pan and heat it on the stove on high heat (about an 8) until the butter has melted.
4. Place your scallops in the pan. It is VERY important that you do not cook more than 3 or 4 scallops at a time. Otherwise, you will overcrowd the pan and won't get a pretty brown sear.
5. Once the scallops are in the pan DO NOT move them. If you touch them you will disturb the searing process.
6. Set a timer and cook the scallops for 2 minutes. 
7. When the time is up, flip the scallops to the other side and set the timer for 90 seconds.
8. When the timer goes off again, remove the scallops from the pan and plate them.
9. Clean out your pan (once it's cooled) and repeat the process until you've cooked all your scallops!

Make sure your scallops are very dry by laying them on paper towels until the excess water is soaked up.

Heavily season your scallops with salt and pepper!

Set your timer and let the scallops sear on one side for 2 minutes. Don't touch them!

When the timer goes off, flip them and sear on the other side for 90 seconds.

Clean out your pan in between batches of scallops. Remember, only cook 3 or 4 at a time!

Plate your scallops and enjoy these tender, mouth-watering beauties!

Brown Sugar Teriyaki Salmon

Hooray for my first blog post! It took me forever to decide what I wanted to post first. I knew I wanted to post something that everyone would enjoy. So I chose... salmon! Now that may seem like a funny choice because not everyone likes salmon. They have their own opinions about it, whether they think it's too expensive, too fishy or too complicated. And that is exactly why I wanted salmon to be my first recipe. Because I am going to debunk all of those thoughts!

The first time I ever made salmon was about 2 years ago. In fact, before then I had never even been to the seafood counter, and to be honest I was kind of intimidated by the whole process. But I got my salmon filets and was very surprised that my total cost was about $10, especially considering most salmon dinners at a restaurant are around $25.

At this point in time, I still wasn’t exactly sure how I was going to cook this salmon. So I did what I do best, and decided to Google “Best Salmon Recipe Ever.” And sure enough, the second one from the top sounded pretty good to me, so that’s the one I went with.

Prior to this salmon experience, my favorite salmon ever was from The Cheesecake Factory, oddly enough. They have a miso salmon that has just a little Asian vibe to it and in a weird way it's kind of sweet and salty. Anyway, this particular recipe sounded somewhat similar with its soy sauce and brown sugar marinade.

So I made the marinade and let the salmon soak. When I was all ready to finally cook the salmon I realized the recipe said to put it on the grill. This was problematic because I certainly did not own a grill, and I wouldn’t have known how to use one even if I did.

Fortunately, a user left a comment on the recipe saying how she always cooks her salmon in foil packets in the oven. So that’s what I decided to do! And it turned out PERFECTLY!

Two years after making this dish for the first time, it is still one of my absolute favorites. I'm still amazed that it turns out perfect every single time. There’s no crossing my fingers and checking on it every 3 minutes to make sure it’s okay. I just stick the salmon in the foil, stick the foil in the oven, pull it out, and bam! Beautiful salmon.

And my personal favorite part about this recipe is that THERE’S ZERO CLEANUP! Seriously, all you do is wad up the foil packets when you’re done and toss it in the trash. It doesn’t get any easier than that! 

BROWN SUGAR TERIYAKI SALMON

Printable Recipe

INGREDIENTS

• ​1/3 cup soy sauce
• 1/4 cup brown sugar
• 1/3 cup water
• 1/4 cup olive oil
• 1 teaspoon minced garlic
• 4 (6 ounce) salmon filets​

DIRECTIONS

1. ​Pour soy sauce, brown sugar, water, olive oil, and garlic powder in a bowl and stir to combine.
2. Pour that mixture into a gallon-size Ziploc bag.
3. Place the salmon in the bag, seal it, and turn it so the meaty side of the salmon is soaking in the mixture
4. Refrigerate the bag and let the salmon marinate for a minimum of 45 minutes to a maximum of about 4 hours.
5. Preheat the oven to 425 degrees Fahrenheit
6. Take a big sheet of aluminum foil and fold it so it forms a little packet. Make an aluminum foil packet for each individual salmon filet.
7. Spray the aluminum foil packet with cooking spray
8. Put one filet in one foil packet. Do the same for each filet
9. Put the foil packets on a baking sheet to give the foil packets a sturdier foundation
10. Bake the salmon for about 15 minutes.
11. The salmon is done when it is pale pink and flakes easily

(This recipe is adapted from a post I found on allrecipes.com)