Blackened salmon burger with lemon caper aioli

By winefoot

Ingredients

• Ingredients for blackening seasoning:
• 1 Tablespoon thyme
• 2 Teaspoons of garlic powder
• 1 Tablespoon oregano
• 1 Tablespoon paprika
• 1 Tablespoon black pepper
• 1 Teaspoon of cayenne pepper
• Sea salt to taste
• Ingredients for Aioli:
• 1/4 cup of quality mayo
• 1 tablespoon of fresh lemon juice
• 2 Tablespoon of capers
• 1 Tablespoon of freshly ground pepper
• 1 Teaspoon of pink Himalayan salt (or sea salt)
• Ingredients for salmon patties:
• 1 lb of Alaskan Sockeye Salmon
• 1 Lemon
• 1 egg
• 3 green onion
• 1 Tablespoon of Dijon mustard
• 3/4 cup of bread crumbs
• Kosher Salt
• Pepper
• Organic tomato (for garnish)
• Organic arugula (for garnish)

Details

Servings 1
Adapted from commdiginews.com

Preparation

Step 1

Remove skin from the salmon and break apart with your hands into a stainless steel bowl. Combine the lemon, egg, green onion, Dijon mustard, bread crumbs, salt and pepper in as well. Form into three 1/3-lb patties on a plate or plastic cutting board. Season one side liberally with the blackening rub.

Place seasoned side down into a hot pan that has enough oil to lightly coat the bottom of the pan. As the first side starts to sear, season the side of the patty facing you with the blackening rub. Cook for 2:30 minutes per side.

Top with the caper Aoli, fresh arugula, sliced tomato and toasted naan bread.