Serves 4
Ingredients
- 1 1/2 pounds skinless, boneless salmon
- 2 tsp Dijon mustard
- 2 shallots, peeled & cut into chunks
- 1/2 cup bread crumbs
- 1 tbsp capers, drained
- Salt & freshly ground pepper
- 2 tbsp butter or olive oil
- Lemon wedges
- Tabasco sauce
Directions
Cut the salmon into large chunks, & 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. Add the shallots and the remaining salmon, and pulse the machine on & ff until the fish is chopped & well combined with the puree, No piece should be larger than a quarter inch or so; be careful not make the mixture too fine, Scrape the mixture into a bowl, and by hand stir in the bread crumbs capers, and some salt & pepper, Shape into 4 burgers, (You can cover & refrigerate the burgers for a few hours at this point). Place the abutter or oil in a 12 inch non-stick skillet, and turn the heat to med.-high. When the butter foam subsides or the oil is hot, cook the burgers for 2-3 minutes a side, turning one. Alternatively, you can grill them; let them firm up on the first side, grilling about 4 minutes, before turning over & finishing for just another minute or 2. To check for doneness, make a small cut and peek inside, Be careful not to overcook, Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like,