Salmon burger with eggless mayonnaise and sautéed potatoes

Name: Salmon burger with eggless mayonnaise and sautéed potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Smoked Salmon Norwegian 14.1 oz; Thyme 1 sprig; Marjoram 1 sprig; Dill 1 sprig; Extra virgin olive oil 2 ¼ tsp; Fine salt to taste; Black pepper to taste; Soy milk ¼ cup; Sunflower seed oil 7 tbsp; Fine salt 1 pinch; Apple cider vinegar 1.4 tbsp; Potatoes 7 oz; Rosemary 1 sprig; Fine salt to taste; Black pepper to taste

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883

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 883
Carbohydrates g 18.3
of which sugars g 4.3
Protein g 54
Fats g 66
of which saturated fat g 8.31
Fiber g 2.9
Cholesterol mg 70
Sodium mg 4761

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Makes: 2 pieces

PRESENTATION

Ready to shake up your dinner routine? This dish has a salmon burger that's all about being light and tasty. Seriously good. The tender, herby salmon brings a smoky flavor from the grill—making every bite feel special, but not heavy. And look, the flavors come together in a super easy way, especially with a twist of eggless mayonnaise. It's creamy and rich without weighing you down like regular mayo can. And the fresh herbs? They add a refreshing touch, resulting in a healthy salmon burger that's both moist and satisfying. You'll find yourself reaching for another bite because everything tastes pretty fresh and balanced.

Pair it with sautéed potatoes for some homey, golden goodness. Tossed with rosemary, they get extra crispy edges that are super hard to resist. These pan-fried potatoes are a great match for the fish, as they're not drenched in oil—just enough to achieve that crunchy texture and let the potato flavor shine. It's comfort food that fits with lighter eating. Pretty simple. Nothing too complicated here—just simple, good stuff that combines the right flavors. For sure.

This fish burger combo with eggless mayonnaise is perfect for a weeknight dinner or when you've got friends over—usually gets everyone nodding along. For a lighter option, you can swap in a dairy-free mayonnaise for the sauce, keeping it easy for anyone avoiding eggs or dairy. I mean, with a plate like this, you get a mix of crispy and moist that makes every bite satisfying but not too much. Ideal for all kinds of eaters. Really really good.

INGREDIENTS

883

Calories per serving

Ingredients for 2 burgers: Smoked Salmon 14.1 oz (400 g) - Norwegian; Thyme 1 sprig; Marjoram 1 sprig; Dill 1 sprig; Extra virgin olive oil 2 ¼ tsp (10 g); Fine salt to taste; Black pepper to taste

for the mayonnaise: Soy milk ¼ cup (50 g); Sunflower seed oil 7 tbsp (100 g); Fine salt 1 pinch; Apple cider vinegar 1.4 tbsp (20 g)

for the potatoes: Potatoes 7 oz (200 g); Rosemary 1 sprig; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Salmon burger with eggless mayonnaise and sautéed potatoes

To make the salmon burger with eggless mayonnaise and sautéed potatoes, dice the salmon fillet 1, then finely chop it with a knife 2. Also finely chop the aromatic herbs: marjoram, dill, and thyme 3.

Place everything in a bowl, add salt, pepper, and olive oil 4, stir with a spoon to flavor the mixture, then take half of the mixture and place it in an 8 cm (about 3 inches) diameter ring mold 5, press the mixture well to better compact the burger so it keeps its shape once the ring is removed 6. You will get two 7 oz burgers each. Place the burgers on a tray and store them in the refrigerator.

Meanwhile, prepare the eggless mayonnaise: In a pitcher, pour the oil, the salt 7, the apple cider vinegar 8, and start blending with an immersion blender. Gradually add the soy milk 9 and continue to emulsify until you get a thick and frothy cream,

transfer it to a small bowl 10. Take care of the potatoes: peel them 11 and cut them into small 1 cm (about 0.4 inch) cubes 12, to prevent them from browning, place them in a bowl of cold water,

then plunge them into salted boiling water 13 and cook them for 4-5 minutes. Drain the potatoes, keeping the cooking water aside, and pour them directly into a pan where you have heated the oil 14, add the rosemary, salt, pepper, lightly brown the potatoes, and add 3.5 oz of cooking water 15.

Continue cooking over high heat until the water has evaporated and the potatoes are cooked. Keep them warm and cook the burgers: oil a cast iron grill 16 and heat it, when it is hot, place the burgers on it 17 and cook them for two minutes on each side. Once cooked, serve the burgers hot with the sautéed potatoes and accompany the dish with the eggless mayonnaise 18.