I made Northwest salmon burgers for dinner tonight to celebrate the date. 🙂 They were summery, festive, delicious, and easy to make. I will definitely keep this recipe in my collection for future summer celebrations.
Northwest Salmon Burgers
Based on a recipe from The New York Times
1 ½ pounds wild-caught salmon
2 teaspoons Dijon mustard
2 medium shallots, chopped into approximately ¼ inch pieces
½ cup panko breadcrumbs
1 ½ tablespoons capers, drained and rinsed, roughly chopped
Salt to taste
Freshly ground black pepper to taste
High heat cooking oil, such as safflower
Remove the skin and the pin bones from the salmon, and chop into coarse pieces.
In the bowl of a food processor, process about ¼ of the salmon and the mustard until the combination forms a paste. Then add the remaining chunks of salmon and the shallots. Pulse the ingredients together in the food processor until the mixture comes together, but make sure it still has some texture. For best results, the chunks of salmon shouldn’t be bigger than ¼ inch, but they shouldn’t be a purée.
Transfer the salmon mixture to a large bowl. Stir in the breadcrumbs, capers, salt, and pepper until everything is well incorporated.
Form the mixture into approximately 6 patties and set aside on a plate.
Preheat a large nonstick skillet. When the skillet is hot, add a couple of tablespoons of oil. When the oil is hot and shimmering, add the salmon patties. Be careful not to crowd the pan. You may need to cook them in two batches. Cook the first side for about 2 or 3 minutes, or until golden. Flip, and cook on the second side until the burgers are cooked through. Take care not to overcook.
I served mine on rosemary rolls with a little butter lettuce and a dollop of lemon mayonnaise on top.