This flavorful combination of salmon and olives is delicious and meaty and a great meatless alternative for your outdoor cookouts. California Salmon Burger with Olives.
Ingredients
- 1⅓333 pound boneless, skinless salmon fillets, roughly cut into chunks
- 1 cup california black ripe olives, sliced
- ¼ cup chives, chopped
- 2 teaspoon crushed fennel seeds
- 1 teaspoon lemon zest, chopped
- .75 teaspoon kosher salt
- 4 hamburger buns
- 1 ounce shallots, thinly sliced
- 1 ounce arugula leaves
- 2 tablespoon lemon juice
Directions
Place salmon into the bowl of a food processor and pulse 3–5 times until coarsely ground. Transfer to a clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seed, lemon zest and salt. Form into 4 (⅓ lb.) patties and grill over medium high heat for 4–6 minutes on each side. While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to serving plates. In a small mixing bowl, combine shallots, arugula, lemon juice and remaining California Ripe Olives. Set aside. Place one cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns.
Meat is woman food in this house. No apologies Love the peppercorns, the look and of course I would eat all the veggies too. I tried tofu and that’s good about every three months and it ain’t never gonna look like a steak.
My home is surrounded by peppercorn trees. I use pink peppercorns with salmon, and as beautiful arrangements with their feathery leaves and drooping pink berries, cannot think why I didn’t pair with steak?
steak + pink = hello?
Thanks again Greg for inspiration — - all around me!
LL
If that was any thicker, it would be half of a prime rib! ha ha
Great technique, Greg.
I like your recipe…errrr technique. Never thought to do do the mustard, but it sounds perfect!
Mine ends up with salt and pepper on both sides then on to the fire. Cook Mother F’er Cook. 😉 But for only a very fer minutes per side.
it’s organic grassfed, and ribeye is my favorite steak. One that size would be at least 6 meals for me! The veggies look great — I’d eat your share of those for you!
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Somehow I’ve always thought of steak prepared in this fashion as man food. That is not because I do not partake. Au contraire, I’m the first in line holding out my plate. But rather, I think it is because so many men, when cooking their own dinner, cook a ribeye and cook it like this. Well, except for my dad — put him in front of the stove and he’d whip up Cacio e pepe, Aglio e olio or Pasta fazool. But I digress. My husband Bart loves steak cooked this way. And for Bart, as for you, it’s gotta be rib eye. Steak. It’s what’s for dinner.
would be envious of this fab looking Brontosaurus sized steak!
We may be built to eat meat, but not the way they raise it on industrial farms. That’s my beef. (But your pic is still making my mouth water like Niagara Falls!)
LOVE the recipe and love the graphic Greg!
Sometimes the only thing that will satisfy is a steak…like this one. This is perfection.
What a beautiful hunk of meat. The steak looks great too 😉
I don’t eat meat that often but when I do, I make sure it’s a little special. My favorite places to eat steak are 555 here in Long Beach and The Derby in Arcadia.…I so want to go their now! (smacking lips)