Ann Arbor Weather:
Thursday January 20, 2022
Follow us: facebook twitter RSS feed
illustration of a salmon between buns

Salmon Standout

The story behind Arbor Farms' tasty burger

by Jan Schlain

From the December, 2021 issue

There are plenty of salmon burgers around, and Arbor Farms' is not the cheapest--a pack of two costs about $13. But as a returned traveler discovered after a long day in the air, even eaten cold out of the plastic bag, it can be heavenly--as subtle and satisfying as a home-cooked meal.

What makes Arbor Farms' burger stand out from the crowd? Kitchen manager Elizabeth Lewis says it was already on the menu when she arrived ten years ago, but she thinks the recipe may have originated with a chef from Finland who was "our fish guy" at the time. It hasn't changed since, she says, and neither has its popularity--"it's one of our top sellers."

The recipe includes fresh salmon, coarsely chopped in a food processor; challah breadcrumbs; eggs; capers; lemon zest; salt, and pepper. The ample patties are baked until golden brown.

Lewis prefers hers plated. "I definitely wouldn't eat it like a burger," she says. "I would eat [it] as an entree, maybe with an aioli. No bread. No bun." But she doesn't mind if a hungry traveler eats it right out of the bag.     (end of article)

 




 
Bookmark and Share
Print Comment E-mail

You might also like:

Today's Events
Charter Changes
In a record turnout, voters approved best value purchasing and ranked-choice voting
James Leonard
Mickey Mouse Faces on the Sidewalk?
Question Corner: November 2021
Tim Athan
Drivers, Unite!
"I'm so grateful to be a part of a media operation that's expanding every year," Larry Webster says.
Jan Schlain
Nightspots: Zal Gaz Grotto
High Water
Surges on the Huron
Ed Vielmetti
Photo: Biking through Kansas for cancer research.
Clubs, Social Groups, Games, Crafts, & Hobbies
Restaurants with Gluten-free Options Available
A clickable zoomable map
Catherine Badgley
The RC's director reflects on creative responses to the pandemic and learning from other species.
Stephanie Kadel Taras
west end grill