Salmon Burgers

Prep Time: 30 minutes                                    Cooking Time: 10 minutes per pan
Yield:   Makes 5-6 burgers

 Ingredients:

1 pound (450 g) fresh salmon fillet, skin and pin bones removed, cut into 1-inch chunks
2 tablespoons (30 mL) fresh lemon juice (about ½ a lemon)
2 teaspoons (10 mL) Dijon mustard
1 shallot, minced
1 clove of garlic, minced
2 whole green onions very thinly sliced, include the white and green parts
½ of a red or orange pepper, very finely chopped
2 tablespoons (30 mL) of minced celery – about 1/3 of a stalk

2 tablespoons (30 mL) chopped fresh cilantro
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
1 tablespoon (15 mL) chopped fresh dill

2 large eggs, lightly beaten
1 teaspoon (5 mL) Kosher salt or celery salt, or half-and-half
½ teaspoon (2.5 mL) freshly ground black pepper
½ cup (125 mL) bread crumbs, regular or Panko

1/3 cup (85 mL) Panko bread crumbs
1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) unsalted butter
Remoulade sauce (recipe follows)

 Method:

1. In a food processor, fitted with a metal blade, pulse the salmon just until it is just coarsely ground. Be very carefully not to over-process.   Transfer the salmon to a mixing bowl.
2. Add the lemon juice, mustard, shallot, garlic, green onions, peppers, and celery to the salmon. Stir, with a large spatula, to gently combine.
3. Add the herbs and gently fold in.
4. In a small bowl, whisk the eggs lightly, and add the salt and pepper. Add egg mixture to the salmon.
5. Gently fold in bread crumbs.
6. Using a ½-cup measuring cup, form mixture into 5 or 6 burgers. Gently press down on the burgers to make them about 1- 1 ½ inches thick.
7. Refrigerate burgers to firm them up. Burgers can be prepared up to 8 hours ahead of cooking, if desired.
8. When ready to cook, place Panko bread crumbs in a shallow plate. Coat each burger with crumbs, gently pressing on the burger to ensure that the crumbs adhere to the burger.
9. Preheat a large heavy skillet over medium-heat. Add vegetable oil and butter.
10. Add 2 or 3 of the salmon burgers to the pan (don’t crowd the pan) and cook for about 3-4 minutes on each side, or until golden.   Place in a warm oven while you cook the remaining burgers.
11. Serve with a squeeze of lemon juice and some remoulade sauce.

Remoulade Sauce:   (also great served with crabcakes)

In a food processor, or by hand, combine:

½ cup (125 mL) good-quality mayonnaise
2 tablespoons (30 mL) very finely diced cornichons (small pickles) or pickle relish
2 teaspoons (10 mL) coarse-grained mustard
2 teaspoons (10 mL) white wine vinegar
Kosher salt and freshly ground black pepper to taste