FRIED SALMON BURGER WITH MOLASSES MUSTARD AÏOLI
by Jay Ducote
2 salmon fillets, boneless, skin-off
½ onion, small diced
2 Tbs fresh garlic, minced
1 Tbs avocado oil
2 cups seasoned panko breadcrumbs
1 cup all purpose flour
2 hamburger buns
For the aïoli:
¼ cup Jay D’s Molasses Mustard
2 Tbs Sriracha
½ cup mayo
Heat a sauté pan on medium heat, add avocado oil and saute onion and garlic until soft. Add fillets to the pan and cook salmon on both sides until cooked through and starting to flake (about 10 minutes). Put salmon, onions and garlic in a bowl and let cool. Add one egg and ½ cup of breadcrumbs to the bowl and form into patties. If patties don’t form, add more breadcrumbs until they stay together.
Next, you’ll need to set up a breading station. You’ll need flour in a shallow dish, another dish with the beaten egg and one additional shallow dish for panko.
Dredge patties lightly in flour, shaking off the excess. One by one, dip in the beaten egg, coating completely and then roll in panko to coat.
Fry at 350F until golden brown. Build burgers with garnishes and aïoli and enjoy!