Bev
had been wanting some salmon cakes (patties) so we grilled enough fresh salmon for
a meal with enough leftover to whip up a batch of cakes the next day.
I found several recipes but when Bev said she wanted a salmon burger on
some rye bread that she had, I looked up recipes for the burgers to see if they
were the same as the cakes. I came
across one from Mark Bittman and it had several less ingredients than the cakes.
Ingredients:
1½
pounds skinless, boneless salmon – See Note
2
teaspoons Dijon mustard
2
shallots, peeled and cut into chunks
½
cup coarse bread crumbs – I used Panko
1
tablespoon capers, drained – I chopped them a little
Salt and freshly ground black pepper
2
tablespoons butter or olive oil - I used both
Lemon wedges- we didn’t use
Tabasco sauce – we didn’t use
Directions:
1. Cut
the salmon into large chunks, and put about a quarter of it into the container
of a food processor, along with the mustard. Turn the machine on, and let it
run -- stopping to scrape down the sides if necessary — until the mixture
becomes pasty.
2. Add
the shallots and the remaining salmon, and pulse the machine on and off until
the fish is chopped and well combined with the puree. No piece should be larger
than a quarter inch or so; be careful not make the mixture too fine.
3. Scrape
the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some
salt and pepper. Shape into four burgers. (You can cover and refrigerate the
burgers for a few hours at this point.)
4. Place
the butter or oil in a 12-inch nonstick skillet, and turn the heat to
medium-high.
5. When the butter foam subsides or the oil is hot, cook the burgers
for 2 to 3 minutes a side, turning once.
