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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
14 to 20 ounces fresh salmon fillets |
2 ounces fresh basil leaves |
1/4 cup orange juice |
1/4 cup parmesan |
2 cups shelled pistachios, toasted for 3 minutes |
1 tablespoon minced garlic |
pinch kosher salt and freshly ground black pepper |
1 tablespoon hot sauce |
1/4 cup olive oil |
1 cup bread crumbs (add more if too moist) |
6 sheets phyllo dough |
Directions:
1. Preheat the oven to 500 degrees F.
2. For the Salmon:
3. 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.
4. For the Pesto:
5. Put all of the remaining ingredients, except the bread crumbs, into a mixer or food processor and puree.
6. For the Luna Sea Burger:
7. Add 1/2 cup of pesto per pound of salmon and stir in the bread crumbs until incorporated. Cook a small piece of the burger mixture and test for taste and consistency.
8. Portion the burger mixture into 6-ounce patties and arrange on a baking sheet. Bake in the preheated oven 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.
9. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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