Greek Salmon Burgers
Greek Salmon Burgers is a pescatarian main course. This recipe serves 4. One serving contains 384 calories, 32g of protein, and 10g of fat. A mixture of kosher salt, ciabatta rolls, panko, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
In the bowl of a food processor, pulse salmon, panko, and egg white until salmon is finely chopped.
Form salmon into 4 (4-inch) patties; season with salt and pepper.
Heat grill to medium-high; cook, turning once, until burgers are just cooked through (5-7 minutes per side).
Serve with desired toppings and buns.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Hahn Winery Santa Lucia Highlands ChardonnayRich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.