Emeril Lagasse Pasta&Beyond PM-01 레시피 - 페이지 14

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Salmon Burgers

INGREDIENTS

1 ½ lb skinless

salmon, cubed

½ tsp. salt

½ tsp. ground

black pepper

1 small shallot, cut in half

2 tbsp. fresh dill

1 ½ tbsp. Dijon Mustard

olive oil, for pan frying

SERVES 4

DIRECTIONS

Season the salmon with the

salt and black pepper. Freeze

for 1 hour before grinding.

With the Meat Grinder

Housing attached to the

Pasta & Beyond, press

the Power Button and

then the Forward Button.

Grind the dill, shallot, and

salmon in order.

NOTE:

Freeze meat to keep firm and cold

during grinding. Do not let meat get hard.

Add the mustard and mix

together. Divide the mixture

into four patties.

On the stove top, pan sear

the patties on each side

in the olive oil until the

desired doneness is reached.

Serving suggestion: Serve

with a salad or vegetables or

on rolls.