Salmon Burger Steak with Tomato Sauce

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Serve: 6 Prep: 10 minutes Cook: 20 minutes


Ingredients:

  • 2 (6 oz) caned salmon
  • 1 cup chopped onion
  • 1/2 cup chopped shitake mushrooms
  • 2 Tbsp parsley, diced
  • 1 tsp mix of dried herbs (rosemary, paprika, chili pepper, lemon peel)
  • a pinch of salt & pepper
  • 1/2 cup bread crumbs, or fresh whole wheat bread crumbs
  • 2 Tbsp grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 Tbsp milk
  • Spray oil or melted butter

FOR THE SAUCE

  • 14 oz canned diced tomato
  • 1/4 onion, diced
  • 1 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 1 bay leaf
  • 2 Tbsp hot sauce
  • 1 Tbsp parsley, diced
  • 1 tsp sugar
  • a pinch of salt & pepper

Direction:

  1. Preheat the oven at 370 degree.
  2. Drain and flake Salmon, saute onions & shitake mushrooms lightly.
  3. Combine salmon, onion, shitake mushrooms, parsley, bread crumbs, milk, egg, Parmesan cheese, and seasonings; mix well.
  4. Spray with non-stick oil or melted butter inside of muffin pan
  5. Form into 6 large muffin pan (silicon pan). Bake 15 minutes or more.
  6. In the mean time, prepare the mushrooms and sauce.
  7. Slice the mushrooms and stir fry in the pan; season with salt & pepper ; remove from the heat; set a side.
  8. preheat the saucepan; add olive oil; heat the oil
  9. Add onions & garlic; saute slightly.
  10. Add tomato, bay leaf; boil-stir often
  11. Add hot sauce, parsley, salt & pepper, sugar; mix well; simmer about 3 to 4 minutes.
  12. Remove from the heat. set a side.
  13. Remove the salmon from the muffin pan gently.
  14. Put some sauteed mushrooms on the plate, then salmon steak & top with tomato sauce.




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