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Wednesday May 23, 2012

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  • Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
  • Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
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  • judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
  • Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
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  • Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more

Bob Hart's Holiday Salmon Burger

Posted by: Bob Hart | 24 December, 2010 - 12:13 PM
BBQ Salmon

There is some terrific salmon in our shops at the moment, and it is not outrageously priced.

The usual Atlantic salmon from Tassie is excellent, but king or chinook salmon, farmed near Nelson in New Zealand, is slightly cheaper, and even better for the dish I have in mind. Try Queen Victoria Market if you fishmonger does not sell it.

Unlike most salmon dishes, this one is deliciously casual, and ideal for the holidays. It is a fresh salmon burger. Try this:

Coarsely chop a small red onion and pulse a few times in a food processor. Add about 700g of skinned, coarsely chopped raw salmon fillet to make four generous salmon burgers.

Season and add 2tsp Dijon mustard. Pulse a few times to chop the salmon coarsely and tip into a bowl. Fold through 1tbs of chopped capers, add a handful of Panko Japanese breadcrumbs to dry the mixture, mix well, shape into four burgers, cover with plastic wrap and refrigerate for an hour or so.

To prepare, split two Phillippa's ciabatta loaves and cut each, crosswise, into three (i.e. you get three burger rolls from each loaf, so you have two rolls left over) and make a dill mayo by stirring finely chopped dill through Best Foods bottled mayo.

Oil a ribbed grill or, ideally, a gas barbecue, and each of the salmon patties, and cook for about four minutes on the first side, turning through 90 degrees after two minutes. Flip and cook for a total of two minutes on a gas barbecue, or four minutes on a ribbed grill, turning through 90 degrees agt the halfway mark.

Rest, loosely tented with foil, as you lightly grill the buns. Spread the cut sides with dill mayo, place a salmon pattie on each base, top with a few thin slices of large, Kosher-style dill pickles and a squeeze of lemon. Put the top on your burger, eat, be amazed.

Bob Hart's Tasty Recipes

Bob Hart Did you miss one of Bob's great recipes? Never fear, they are all here! Keep checking this site for more of Bob's delicious treats. Bob is heard on the Afternoons program with Denis Walter each Thursday. Enjoy.

Blog comments Your Say

  • Hi Bob,

    I cut out an article of yours from the Herald Sun regarding tips on coating food with breadcrumbs - in particular Panko breadcrumbs - and I've lost it - shock horror!!!! Any possibility of sending a copy of that article to me please.
    Many thanks in anticipation.
    Lorraine.

    Lorraine Friday 22 April, 2011 - 12:23 PM

  • What was the cook book you mentioned on Thursday afternoons show.
    Regards Judy

    Judy Friday 25 March, 2011 - 8:02 PM

  • Sean Monday 14 March, 2011 Hi Sean, Not sure what happened with my pork belly recipe, but I have filed it again and it should be on the website in the next day or so.

    BOB HART Wednesday 23 March, 2011 - 11:11 PM

  • Hi Bob
    I have serched everwhere for the pork belly on the BBQ recipe you have coverded over the last couple of weeks. Where can I find it.

    Sean Monday 14 March, 2011 - 9:38 AM

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