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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Wednesday, May 22, 2013

Salmon Burger by Steven Dolby



Subscribe to me on YouTube (Serves 3-4 people)
SALMON BURGER
Salt & ground black pepper (cooking salmon)
2 Tsp olive oil (cooking salmon)
8oz Farm-raised salmon fillet (skin on)
Italian flat leaf parsley (roughly chopped - handful)
2 Green Onions/Scallions (finely sliced)
1/2 Tsp lemon zest
Juice of half a lemon
1 Egg
1 Tsp capers
1 Garlic clove (finely chopped)
Salt & ground black pepper (to taste)
100g Panko bread crumbs
Refrigerate patties for 30 minutes
SPICY PICKLED CUCUMBER
1/4 Cup white vinegar
1 Tsp sugar
Bird's eye chili (to taste)
60g Peeled Cucumber
GREEN BEAN-TOMATO SALAD
200g Green beans
230g Grape tomatoes (cut in half )
Italian flat leaf parsley (roughly chopped - small handful)
Half small onion (finely diced)
Salt & ground black pepper (to taste)
1 Tbsp E V olive oil
2 Tsp red wine vinegar
OTHER INGREDIENTS
Ciabatta bread
Arugula / Rocket
Tomato

Directions
1. Season salmon lightly with salt and pepper.
2. Drizzle olive oil and rub to coat well on both sides.

MAKING
3. Place a pan on low flame and cook salmon, skin side down in it. Gently flip and cook on the other side.
4. Transfer it to a plate and slowly remove the skin. Set aside to cool.
5. Meanwhile, for pickled cucumber, in a bowl mix together white vinegar and sugar.
6. Add chili and peeled cucumber. Stir gently and pop it in refrigerator for 30 minutes.
7. In a bowl, flake salmon and add parsley, green onion, lemon zest, lemon juice, egg, capers, garlic, salt, pepper, and breadcrumbs. Gently mix to combine.
8. Roll mixture into patties, place them on a baking sheet and pop in refrigerator for 30 minutes.
9. For salad, in a pot of boiling water, add a good pinch of salt and the cook beans in it for 3-4 minutes.
10. Remove beans from boiling water and put it in ice bath to stop cooking.
11. In a large mixing bowl, add green beans, tomatoes, parsley, onion, salt, pepper, olive oil, and red wine vinegar. Mix well.
12. In a pan, heat olive oil, add salmon patties and cook until golden brown on both sides.

FINALIZING
13. Warm bread in oven, cut in half and top it with arugula followed by tomato slice, patty, and pickled cucumber. Cover it with the top slice.

SERVING
14. Serve burger with beans salad.
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