Salmon Burgers with Roasted Tomatillo Cream and Fresh Corn Salad #FantasticalFoodFight

I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here.

I haven't been very good at participating, but this month, I couldn't resist. Our theme for the month is: burgers.  What delicious, carnivorous fun! Sarah wrote: "Your recipe must be a BURGER (theme) recipe. It does not have to be beef - any protein is fine...even black beans! Let your imagination run wild."

The Burger Bar

Inlinkz Link Party

Since she said to let my imagination run wild, I was immediately thinking of some burger form of a low country seafood boil, as I had been rewatching some Mind of a Chef episodes with Chef Sean Brock. But I couldn't really figure that one out. 

We love burgers and I've posted several quirky versions. Check out my Mimolette Burgers with Malbec Onions; I've played with lots of different flavor combinations recently, including what I called a 'You Feta Be Kidding Me' Burger made with ground lamb. Sticky Hoisin Duck Burgers were a favorite and I had a lot of fun making a Chile-Relleno Topped Chorizo Burger years ago.

Salmon Burgers with Roasted Tomatillo Cream 

and Fresh Corn Salad

I decided to skip the bun - at least for me and Jake because we're cutting down on bread and carbs - hand chop some fresh-from-the-bay salmon, and fold roasted tomatillos into an unsweetened whipped cream as a topping. Then I tossed raw born kernels tossed with an easy herb dressing created my base. 

Ingredients

Salmon Burgers

• 2 pounds salmon fillet
• 1/4 C diced organic red bell pepper
• 1 t Old Bay seasoning + more for sprinkling
• butter for cooking

Corn Salad

• 2 to 3 ears fresh corn
• 1/4 C diced organic red bell pepper

Herb Vinaigrette (makes extra!)

• 1 t minced fresh garlic
• 2 t minced fresh shallot
• 2 T chopped fresh herbs (I used a mixture of cilantro, thyme, and parsley)
• freshly ground smoked sea salt and flower pepper
• 1/4 C unfiltered apple cider vinegar
• 1 1/2 C olive oil

Roasted Tomatillo Cream

• 1/2 C organic heavy whipping cream
• 2 to 3 T Roasted Tomatillo Salsa (recipe below)

Roasted Tomatillo Salsa (makes extra!)

• 10 tomatillos 
• 1 jalapeno
• 1 whole onion, peeled and quartered
• freshly ground salt, to taste
• freshly squeezed lemon juice, if needed

Procedure

Roasted Tomatillo Salsa
Preheat the oven to 350 degrees F. Lay the tomatillos, jalapeno, and onion on a parchment or silicone-lined baking sheet.

Roast until the tomatillos are soft, the onions beginning to caramelize, and the pepper is wilted, approximately 55 to 60 minutes. Let cool slightly.

Place all of the ingredients into a blender or food processor.

Blend until smooth. Season to taste with salt. If your salsa needs some tang, squeeze in the lemon juice.

Salmon Burgers

Remove the skin of the salmon and any bones and chop into 1/4" chunks. Combine ingredients in medium bowl, mixing well. Once everything is combined nicely, form into six 1" thick patties. Melt butter in heavy large skillet over medium-high heat. Add salmon patties. Sprinkle a bit more Old Bay onto each side of the burger as you cook them. Cook until just firm to touch and brown and crusty, approximately 3 minutes on each side.

Herb Vinaigrette

Place all ingredients for the dressing in a mason jar. Shake till emulsified. Dress the salad right before serving.

Roasted Tomatillo Cream
Whip cream into medium peaks. Fold in roasted tomatillo salsa to taste; I used about 2 T for ours.

To Assemble
Toss the herb vinaigrette into the corn and red bell peppers. I only used about 1/3 of the dressing. Keep the rest for another salad!

Place the cooked patty on top of the corn salad. Add a dollop of tomatillo cream on top of the burger.

Enjoy!! And stay tuned for our June Fantastical Food Fight! The topic 'sourdough'. Hmmm...I'm a little afraid of sourdough. I'll have talk myself into that one.