Salmon Burgers

Welcome to What’s Cooking Wednesday, hosted by Tales from the Fairy Blogmother. I am having a complete salmon burger obsession right now and am trying all sorts of different recipes. This particular one is from Eating Well Magazine, which I always really enjoy reading. I ended up having this salmon burger with a spinach salad – the burger had such flavor it didn’t require all sorts of toppings, plus I was in a rush that night – that said, I am sure it would be fabulous with the Eating Well Green Goddess dressing the recipe recommends, or with the Bon Appetit Green Goddess Dressing I made a couple of weeks ago, or even just sliced avocado.

Salmon Burgers

From Eating Well Magazine

Makes 4 servings

Ingredients

1 pound wild salmon fillet, skinned (see Eating Well Tip below)

2 tablespoons finely chopped red onion or scallion

2 tablespoons chopped fresh cilantro

½ teaspoon finely chopped peeled fresh ginger

¼ teaspoon kosher or sea salt

⅛ teaspoon freshly ground pepper

1 tablespoon extra-virgin olive oil or canola oil

With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, salt and pepper, being careful not to overmix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking. Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total.

Tip: Place salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.