Cook the Issue 2010: Salmon burgers with herb aioli - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Salmon burgers with herb aioli

By Pielove, member

June 10th, 2010

This was a very tasty and quick supper-- I love the dill and chives in the sauce and the texture of the burgers with the soft insides and crispy outsides.  I did change a few things-- my daughter does not like green bits in her food, so I bound the burgers with an egg instead of using the aioli mix.  Also, that seemed like a lot of mayo, so I used about 60% yogurt, which made for a lighter, tangier sauce.  Also, the burger was definitely improved by a big shot of green habanero sauce, which added another herbal taste that played well with the chives and dill.

Recipe Used: Salmon burgers with herb aioli


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