Slammin’ Salmon Burger

First of all, if you’ve never seen the movie Slammin’ Salmon with Michael Clark Duncan, please rent it! You’ll die laughing. Now back to the recipe – there’s this little shack of a place in Sag Harbor called The Dock House. Every summer we make a special trip there just for the salmon burgers. They have plenty of other seafood too, but there’s something about those burgers. This summer we haven’t been able to make the trip, so I tried to recreate them myself in the last week we have of this wonderful season. I’m sure The Dock House has a special seasoning they’ll never reveal, but these burgers are damn close.

*Makes 4 burgers

  • 1 1/4 lb salmon fillet (no skin)
  • 1 medium onion, chopped
  • 2 eggs beaten
  • 1 tbsp dijon mustard
  • 1 tbsp of lemon juice
  • 1/2 cup bread crumbs
  • A pinch or two of Marshall’s seafood rub
  • Burger buns

In a food processor, puree the salmon until smooth. Add in the onion, eggs, mustard, lemon juice, bread crumbs, and the rub. Grill the burgers on each side for about 10 minutes or until brown. You can also pan sear them, or broil them for 15 minutes. While they’re grilling, whip up some homemade tartar sauce for a dollop on top.

 Salmon burger

Happy Eating, XO.

March’s Foodie Fave: Marshall’s Haute Sauce

A little while back, my friend gave me some dry rubs as a gift. And let me tell you, they blew me away. She got me the pack with Potato Rub,  BBQ Rub, Seafood Rub, and Sandwich Rub. By the end of the summer they were practically gone.

These spices really give an awesome punch to any dish. Like the bottles suggest, we used the Seafood Rub on seafood and BBQ Rub on burgers, ribs, and such, etc. But I also started putting them on veggies and they were just as mouth watering. If you don’t believe me, check them out for yourself. The best part is, the site makes it even easier for you by providing recipes to try. And honestly, with a name like Marshall’s Haute Sauce, why wouldn’t you want to try them?

Marshall's Haute Sauce Rub

Happy (spicy) Eating, XO