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Executive Chef Marcus Jermark created this dish for the first annual Salmon Week at New York City's Aquavit restaurant.
For the curry rémoulade:
- 1 tablespoon olive oil
- 2 tablespoons yellow curry powder
- 2 cups thick mayonnaise
- 1 cup pickled vegetable mix (available at the olive bar in most supermarkets), puréed in a blended or with a hand mixer
- ½ cup chopped chives
- Salt and pepper, to taste
For the crispy white anchovies:
- 1 tin white anchovies filets (in oil and vinegar)
- 1 cup flour
- 1 egg, beaten
- 1 cup panko flour
For the salmon burgers:
- 1 pound Scottish salmon, hand cut fine
- 1 shallot, minced
- 1/8 cup chopped chives
- 1/8 cup chopped dill
- ½ tablespoon Worchester sauce
- ½ lemon, zested and juiced
- ½ tablespoon Skånsk or Dijon mustard
- ½ cup Prästost cheese, coarsely grated (or substitute with a high quality Cheddar)
- 1 egg, beaten
- Salt and white pepper, to taste
- 12 mini brioche buns
- Mâche leaves, for serving
For the curry rémoulade:
Heat the oil in a saucepan, add yellow curry powder and sauté for 2 minutes, stirring constantly. Let cool.
Mix cooled yellow curry powder with mayonnaise, add remaining ingredients and season with salt and pepper.
For the crispy white anchovies:
Dip each anchovy filet in the flour, then in the beaten egg, and finally in the panko flour, making sure entire filet is generously covered.
Pan fry the prepared anchovies in a sauté pan until crispy. Pat dry with paper towels.
For the salmon burgers:
Mix all the ingredients exept for the mâche and buns in a bowl and season well. Roll into a tight log, about 2 inches in diameter, and then refrigerate until set.
Once set, cut into 1 ounce sliders. In a grill or sauté pan, on high heat, add oil to cover the bottom of the pan. Pan sear in oil until golden brown.
Slather sliders with rémoulade and top with white anchovies; serve on toasted brioche buns with the mâche as pictured.
Salmon-Crab Sliders with Zesty Creole Mustard Sauce
One of our all time favorite recipes for Salmon Crab Burgers needed and update and we decided to mix it up a little bit by cooking them up slider size.
These mini-burgers are just as delicious as the classic version but I think they’re even easier to prepare since we bake them in the oven rather than risking breakage on the stove-top. In fact, we cooked them up in our little toaster oven. Just throw out the foil baking sheet lining and your cleanup is limited to the two mixing bowls, a knife and cutting board. Huge bonus points.
To keep it low carb, serve these on a bed of greens dressed with the amazing amazing mustard sauce.
These salmon-crab burgers, whether slider-style or full size, are one of our go-to recipes for entertaining. You can prepare both the sauce and the salmon-crab mixture in advance – in fact, I prefer to let it sit in the fridge for a few hours to let the flavors mingle – and just bake it up when you’re about ready to eat. There’s no tending to a pan so you’re free to chat with your guests until you blow their mind with tastiness.
Of course, as impressive a meal as it is, 40 minutes from fridge to table also makes it a great choice for busy weeknights
Low carb and gluten-free, these sliders will be a hit with just about anyone.
- 1 cup mayonnaise
- ¼ cup chili sauce
- 2 tablespoons Creole mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Louisiana-style hot sauce, or to taste
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 4 medium scallions, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green olives
- 2 tablespoons minced celery
- 1 clove garlic, minced
- ½ teaspoon chili powder
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- 1 teaspoon capers, chopped (Optional)
Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
Where to serve Danish Remoulade
As already mentioned, I do not expect you to be familiar with the traditional Nordic remoulade.
Therefore, it is also completely OK if you do not know exactly where to use remoulade. In this section if will give some examples where you can use Danish remoulade in a traditional manner.
Remoulade is an essential ingredient for several of traditional Danish open-faced sandwiches also known as Smørrebrød.
The most traditional open-faced sandwich, where remoulade is used, is the roast beef sandwich. The roast beef sandwich is thin slices of roast beef meat served on a slice of Danish rye bread topped with lots of remoulade and fried onions.
Remoulade is also typically served together with fries along with Ketchup or mayonnaise.
My personal favorite way of serving remoulade is as topping/condiment for a pan fried fresh fish served on a slice of Danish rye bread and fresh lemon juice
It is a super simply dish, super delicious and super easy to make - it is my top-one lunch dish. Just by writing about it makes me hungry.
The Best Salmon Melt
Gorgeous fresh salmon, melty cheese, a little schmere of flavorful yogurt dip, and toasty bread. These are the required elements to give you the Best Salmon Melt sandwich. Ever.
Confession ….I am a pescetarian. At least, I have been for the past week anyway…
My daughter came to me a week ago and said she wanted to give being a vegetarian a go, but she still wanted to keep seafood because a) seafood is just too awesome and b) even at 11 years old, she recognizes the importance of protein (putting aside the whole debate on animal vs vegetable sources of protein, I’m just happy she’s thinking about nutrition). I told her “there’s a term that!” and, seeing an opportunity to 1) have a new “thing” with her to bond over and 2) just get her to eat more veggies, I agreed to join her.
What will this mean for Erica’s Recipes? ….nuthin. You may see a few more seafood and vegetarian dishes, but my husband is certainly not signing on to this and I have no intention of changing my healthy 75% / splurge 25% formula. So rest assured, you’ll still get a bit of everything here!
The Best Salmon Melt Sandwich
Now about this Best Salmon Melt sammie! I use the word “best” to describe my recipes very very rarely …actually I have only used it once before on this site (see my Sausage Stuffing for the best EV-AH!). But saying I make the best of something is just silly – have I tasted every such-and-such in the world? Do I think I am the best there is? Will other people agree? Cuh-LEARLY no.
But I do know this – this sandwich, kept simple with fresh salmon, toasty bread, a little added creaminess, and just a touch of dill – is how this a Best Salmon Melt should be. I have made salmon melts with all kinds of lettuces, herbs, sprouts, cheeses, breads, etc etc etc, but this way right here is the best. It just is.
What we do here is take some DELICIOUS fresh salmon, season with seafood seasoning (yes, I mean Old Bay), and give it a quick bake. Layer that on bakery bread with creamy Muenster cheese and flavorful yogurt dip (I bought some, but you can make some EASILY), and give a quick toast in the pan.
Voila! Toasty delicious sandwich, with succulent juicy pink salmon.
So that’s it folks! A scrumptious sandwich that is as pretty as it is toasty tasty. Try something different from the old tuna melt, and make yourself this fresh salmon recipe, the Best Salmon Melt ever.
Danish smørrebrød (open sandwiches) with remoulade
I am very lucky to have travelled a lot throughout my life and love going to new places both to see and experience the sights but also the food. Of course it helps growing up in Europe where other countries are not that far away, but even now we manage to get around not too badly (in fact, we're away right now - more on this trip will come in due course!).
Now that I am writing this blog, traveling takes on an extra dimension of looking for inspiration of foodie things to recreate. Although despite getting a few ideas, I have been a bit slow in sharing much from our trip to Malaysia and Denmark in the summer. In fact Denmark hasn't even had a look in, so it seemed about time to change that with these classic smørrebrød, or Danish open [faced] sandwiches as you might know them, served with Danish remoulade.
What are Danish smørrebrød (open sandwiches)?
One of the things we liked the most about these when we were in Denmark was getting a few and sharing them, so it seemed only right to give more than one option. Plus, I couldn't decide which I most wanted to make. Smørrebrød are core to Danish cuisine, being a traditional lunch option.
They are also being picked up in what is dubbed 'new Nordic' or 'new Danish' cooking with some twists on the classic toppings. We had some great meals in Denmark on our few days there, both a few smørrebrød lunches and some other tasty dishes both in restaurants and made by the friends we were visiting.
Making or sourcing rye bread
Rye bread is a core component of many meals, as you can see in these smørrebrød, but it's sadly not that easy to get hold of here, or even in the UK when I was there. Yes you can get rye bread, but not Danish-style, so for these I made my own with this recipe that I found, which worked well. My only change was using loaf pans as I didn't have the proper bread tin - I got two loaves rather than one large, and reduced the cooking time by about 15min to compensate.
I would highly recommend making or getting some Danish-style rye bread if you can for these. If you can't make/get Danish then German pumpernickel is the closest alternative, but failing that another good bread would work. My sourdough rye bread would be good, too, even if less traditional.
Remoulade: part of a love of pickles
Danish love their pickles almost as much as rye bread and most smørrebrød will see a pickle of some kind in there somewhere. Pickles are also a key component to Danish remoulade which is a classic sauce served with many smørrebrød and other dishes, especially fish.
Remoulade is kind of like a Danish tartare sauce. Recipes vary greatly, but pretty much all start with mayonnaise as a base then have some form of pickle or sweet relish in there, often some other vegetables and/or herbs and something to make it slightly yellow - usually either a little curry powder or hard boiled egg yolk. I have made my own variation on the theme as I have described below which is nice and easy to make.
How to make Danish smørrebrød (open sandwiches)
Putting together smørrebrød is really easy. Smørrebrød means buttered bread and that's the base for all versions, then you top it as you wish with anything from meat to fish to salads. I have gone for two classics here, roast beef and smoked salmon, both topped with remoulade.
In case you are interested, the roast beef version is often also topped with some crispy fried onions - these do taste great if you feel like making them but it also works well without (and is quicker), as I have here.
While these are most typically eaten for lunch, they also make great appetizers. You can make them even more fitting by cutting the bread up a bit to make smaller bites. They are then kind of like the Danish answer to bruschetta (but the bread is better for you!). These ones have lovely contrasting colors if you are thinking about the aesthetics.
Whatever your reason to make them, smørrebrød are delicious, easy to prepare and fun to play around with different toppings. Whether that's classic ones like these or whatever you come up with. Either way, give them a try and enjoy.
Salmon cakes are a great way to use spoon meat. When filleting fresh salmon, there is often a small amount of salmon flesh left on the skin. This meat is tender and extra flavorful, due to its fat content. You can salvage this beautiful meat by gently scraping it off the skin with a spoon, hence its name spoon meat. If you do not have spoon meat for your cakes, a fresh fillet of salmon can be minced and substituted.
Recipe by Chef Rachel & Chef Lexa, Bridge Seafood
- 1 pound salmon spoon meat, poached in vacubag or Ziploc to 125ºF
- ¼ cup onion, minced
- 2 tbsp finely chopped parsley leaves
- 2 tbsp lemon juice
- 2 tbsp mayonnaise
- 1 egg
- ¾ cup panko crumbs–4 tbsp set aside
- ½ tsp salt
- ¼ tsp white pepper
- Vegetable oil for sautéing
- To form cakes, mix salmon with egg, panko crumbs, mayonnaise, onion, parsley, and lemon juice, in a medium bowl. Scoop ¼ cup mixture at a time from bowl and form into 8 salmon cakes. Place in the freezer for about 15 minutes so moisture will evaporate.
- Gently dredge in remaining panko crumbs.
- Heat vegetable oil in a skillet over medium-high heat. Cook salmon cakes until golden brown, about 3 minutes flip and continue for additional 3 minutes.
- We paired our cakes with a dill creme fraiche, pickled cucumbers, and red onions. These salmon cakes also pair beautifully with fresh greens and a mustard vinaigrette or completely on their own. Try turning them into sliders, using a brioche bun and remoulade sauce. These cakes freeze well and simply need to thaw overnight in the refrigerator before frying.
221 W Ship Creek Ave.
Anchorage, AK 99501
This recipe originally appeared in the July 2019 issue of Fish Alaska. Find more recipes here.
- 2 eggs
- 4 cornichon pickles
- 1/2 apple, not too sweet
- 2 tablespoons mayo
- 1/2 cup whole milk Greek yogurt
- 1 tablespoon pickle juice
- 1 teaspoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons milk
- 1/3 cup flour
- 1/3 cup breadcrumbs
- 2 fillets Pacific cod
- 2 1/2 tablespoons butter
- 2 brioche rolls
- 2 large leaves butter lettuce
Boil one egg until hard (10-12 minutes) and peel while under cold water. Finely dice with cornichons. Remove core and finely dice the apple. Combine mayo, yogurt, pickle juice, lemon juice and season to taste with salt and pepper. Stir in parsley.
Whisk the second egg with milk and a pinch of salt, transfer to a deep plate or shallow bowl. Pour flour and breadcrumbs onto two separate plates. Dust the fish in flour, then coat in egg mixture, and finally coat with breadcrumbs.
Heat butter in a skillet over medium heat. Cook the fish for 4 to 5 minutes on each side. Transfer to a clean plate lined with paper towel.
Lightly toast brioche in the skillet or in a toaster. Build sandwiches with lettuce, fish, and remoulade. Serve the remaining remoulade sauce on the side.
This recipe can also be viewed on Sophie's blog, Dirndl Kitchen.
*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.
For the remoulade:
- 3/4 cup (6 fl. oz./180 ml) mayonnaise
- 2 Tbs. whole-grain mustard
- 2 Tbs. finely chopped shallots
- 2 Tbs. chopped fresh flat-leaf parsley leaves
- Kosher salt and freshly ground pepper
- 1 Tbs. fresh lemon juice (optional)
- Hot pepper sauce, to taste (optional)
1 lb. (500 g) medium shrimp, peeled, deveined and finely diced
- 1/4 cup (1 1/2 oz./45 g) finely chopped yellow onion
- 1/4 cup (1 1/2 oz./45 g) finely chopped red bell pepper
- 3 Tbs. finely ground yellow cornmeal
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 egg, lightly beaten
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/4 tsp. kosher salt
- 1/8 tsp. cayenne pepper
- 1/8 tsp. freshly ground black pepper
- 2 tsp. olive oil
- 14 slider buns, split
Browned Butter Teriyaki Salmon Recipe
Doesn’t the title of this recipe make your mouth water? Browned butter alone makes any dish sparkle. But, teriyaki sauce and salmon?? Man! I can not wait for you to try this easy salmon recipe!
Salmon is a popular fish. Good fatty acids, lots of protein, wonderful source of potassium, selenium, etc. etc. I’m not surprised that so many incorporate this fish into their diets. Preparing it is another plus. Super easy to cook. Doesn’t take long at all. Sear, bake, grill, or broil. It’s all good!
Frozen salmon is cool. But, fresh is always better. Sometimes, I buy the whole fish and cut it into 2 inch wide fillets. It’s much easier to handle during the cooking process that way.
My recipe only requires a 20-30 minute marinading time. I don’t like to marinate fish for hours and hours. Fish is more delicate than chicken, beef, and pork. It can lose some of it’s firmness if marinated too long. Especially if there is acidity, like lemon juice, included in the marinade. The acid will cause the fish to become mushy if marinated for longer than 30 minutes.
Now, let’s discussed the glorious browned butter! It is what it is. Browned butter! Browned butter is fragrant and adds a nutty flavor to the dish. Very simple to do. You just heat the butter until it browns. Done! I’m using a cast iron skillet to do this which is typically a no no as the dark pan makes it hard to see the butter brown. But, in this case, the salmon is forgiving. Just keep the heat to a low medium.
Salmon literally takes minutes to cook! I like to bake them broil it for a little char on the top and the edges. Comes out perfectly every time!