Ninja BL770 Manual de usuario descargar pdf (Pagina 32)

16 oz. boneless, skinless salmon, frozen for

30 minutes, cut in chunks

1½ tsp. Dijon mustard

1 tbsp. lemon juice

1 egg, beaten

½ tsp. salt

½ tsp. black pepper

2 green onions, cut in half

¼ cup panko bread crumbs

2 tsp. olive oil

WILD SALMON

BURGER

10 minutes • makes 6 servings

Place 1/4 of the salmon, mustard, & lemon juice in bowl and pulse until chopped. Add egg, salt, pepper

salmon & green onion and pulse until combined, but chunky. Remove blade and hand stir in panko crumbs.

Shape mixture into 4 burgers. In a nonstick sauté pan, heat oil over medium high heat. Add salmon and

cook until golden outside and cooked through, about 2 to 3 minutes per side. Serve on buns with lettuce,

tomato and red onion.

PROCESSING

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Ninja BL770 Manual de usuario Pagina 32