Luna Sea Burger2014-08-31
- Yield : 2 to 3 servings
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
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- 14 to 20 ounces fresh salmon fillets
- 2 cups shelled pistachios, toasted for 3 minutes
- 2 ounces fresh basil leaves
- 1/4 cup orange juice
- 1/4 cup Parmesan
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 tablespoon hot sauce
- Pinch kosher salt and freshly ground black pepper
- 1 cup breadcrumbs, plus more if needed
- 6 sheets phyllo dough
Preheat the oven to 500 degrees F.
For the salmon: Remove the skin and any bones from the salmon and cut into small pieces. Add to a food processor and pulse until finely chopped. Remove and add to a large bowl.
For the pesto: Put the pistachios, basil, orange juice, Parmesan, olive oil, garlic,hot sauce and a pinch of salt and pepper in a blender or food processor and puree.
For the burger: Add 1/2 cup of pesto per pound of salmon and stir in the breadcrumbs until incorporated. Add some more breadcrumbs if the mixture is too moist to hold together. Cook a small piece of the burger mixture and test for taste and consistency.
Portion the burger mixture into 6-ounce patties, arrange on a baking sheet and bake for 7 minutes. Remove from the oven and then wrap each burger in phyllo dough. Return the burgers to the oven at the same temperature for 7 more minutes. Arrange on a serving platter and serve.