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Today is day 5 of Cajun week.  I hope you are enjoying the posts as much as I am making the dishes and eating them.  I have moved on from fusion to totally making up the dishes.  I feel like an Iron Chef.  Please, do not get me wrong.  I am simply saying that by watching the shows, I am learning certain concepts.  In Iron chef, they take one ingredient and then infuse it throughout the meal.  For my salmon burgers, I took my base of the Creole sauce and mixed in the salmon burger a couple of ways.  I marinated my peppers in the sauce and I used the sauce as the liquid that was soaked up by the bread crumbs.
So in execution, I had marinated the peppers and used Creole sauce as the liquid in the burger. Â In so doing, I truly emphasized the Creole in this creation.
What did the Creole Contessa make for us this day? I guess I should have asked what did the Creole Contessa’s daughter make? Move over Lisa, you are being replaced in the next Cajun week we do.
“Day 5 people, and yes I am still cooking, and eating of course. But today I have been given a cooking break by none other than my Baby Girl. Yes, she’s 14 but she will always be my Baby Girl. Baby Girl wanted to cook something for Cajun Week and I told her OK, but it’s going to be a meat dish. I decided the meat would be Cajun Short Ribs. ”
Ingredients
- 1/2 cup red bell pepper, diced & marinated in Creole Sauce
- 1/2 cup green bell pepper, diced & marinated in Creole Sauce
- 3/4 cup panko
- 1/2 cup of Creole Sauce
- 2 pounds salmon, skinned
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 2 tbsp canola oil
Directions
In your Cuisinart, cut the fish in thirds and pulse each piece for 5 – 10 seconds. Â It creates a good dice without over-dicing (is that a word?).
In a medium bowl, combine peppers, panko, Creole Sauce and salmon.
Form mixture into 8 patties. Â Leave them reasonably round and press them in the pan when cooking.
Put oil into a saute pan set on the stove on medium high. Â Grill each patty about 2 minutes per side getting a nice char.
Move to a 325 degree oven and cook for 10 more minutes. Â Enjoy!
Peter, fantastic salmon dish. Please drop me a line on ca4ole@gmail.com if it is ok with you if I link to it on my blog, Carole’s Chatter. Cheers
Mmmm I love salmon burgers, definitely diggin the creole twist!
Happy Blogging!
Happy Valley Chow