Salmon Burger with Corn and Remoulade Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 38.41 g | (39 %) | ||
| Fat | 39.75 g | (34 %) | ||
| Carbohydrates | 53.87 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.39 g | (8 %) |
| Vitamin A | 610.07 mg | (76,259 %) | ||
| Vitamin D | 1.57 μg | (8 %) | ||
| Vitamin E | 5.79 mg | (48 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.75 mg | (68 %) | ||
| Niacin | 16.13 mg | (134 %) | ||
| Vitamin B₆ | 1.03 mg | (74 %) | ||
| Folate | 77.92 μg | (26 %) | ||
| Pantothenic acid | 2.19 mg | (37 %) | ||
| Biotin | 8.19 μg | (18 %) | ||
| Vitamin B₁₂ | 3.98 μg | (133 %) | ||
| Vitamin C | 30.62 mg | (32 %) | ||
| Potassium | 889.02 mg | (22 %) | ||
| Calcium | 123.1 mg | (12 %) | ||
| Magnesium | 54.09 mg | (18 %) | ||
| Iron | 5.77 mg | (38 %) | ||
| Iodine | 45.67 μg | (23 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.24 g | |||
| Cholesterol | 233.38 mg |
Ingredients
- For the salmon burger
- 400 grams Salmon
- 1 scallion
- 3 Tbsps Corn kernel (canned)
- 1 tsp Tomato paste
- 1 egg
- 2 Tbsps breadcrumbs
- salt
- cayenne pepper
- 2 Tbsps Canola oil
- 2 Tomatoes
- 4 Lettuce (such as Batavia)
- 4 Ciabatta
- 1 tsp Curry ketchup
- For the remoulade sauce
- 2 hardboiled eggs
- 2 Pickle
- 1 Tbsp Caper
- 2 Tbsps freshly chopped parsley
- 50 grams Mayonnaise
- 150 grams Whipped cream
- lemon juice
- salt
- peppers
Preparation steps
For the burgers, rinse the salmon and pat dry with paper towels. Roughly chop the fish. Rinse and trim the scallion and finely chop. Drain the corn in a sieve. Mix the chopped salmon with the scallion, corn, tomato paste, egg and breadcrumbs. Let rest about 15 minutes.
For the sauce, peel the eggs and chop. Chop the pickles and capers finely. Mix with the egg, parsley and mayonnaise along with the sour cream. Season with lemon juice, salt and pepper.
Season the salmon with salt and cayenne pepper and shape into 4 patties. Add additional breadcrumbs if needed.
Heat the canola oil in a large, non-stick pan and fry the salmon patties until golden brown on each side, 3-4 minutes. Rinse the tomatoes, remove the stems and cut into 8 slices. Rinse the lettuce and shake dry. Cut the rolls in half and distribute the lettuce leaves on top of the bottom half. Brush the salmon burger with ketchup. To serve, place the burger on the bun and top with tomato slices and remoulade sauce.
