Asian Salmon Burgers

These burgers were a big hit at this week’s Market Dinner. I used whole planks of beautiful wild salmon, but you could use smaller portions for this recipe. We served it with a creamy coleslaw and some homemade chips, but I enjoyed the leftovers on a bed of greens with an soy-ginger dressing and they were delicious that way as well.

Asian Salmon Burgers
Serves 4-6
1 1/2 pounds of wild salmon, skinless and boneless
2 teaspoons of dijon mustard
2 shallots, diced
2 teaspoons of sesame oil
1/2 cup bread crumbs
1 tablespoon of soy sauce
salt and freshly ground black pepper to taste
2 tablespoons of canola oil
5 scallions, sliced thinly
1 egg, beat

1. Cut the salmon into large chunks, and put a quarter of it into the container of a food processor along with the mustard. Turn the machine on and process until the mixture becomes pasty. Stop and scrape down the sides if necessary in between.
2. Add the shallots and sesame oil with the rest of the salmon. Pulse on and off until its well combined with the fish. No piece should be larger an a quarter inch and don’t process too fine.
3. Scrape the mixture into a bowl with a spatula and hand-mix in bread crumbs and the rest of the ingredients except egg. Adjust salt and pepper to taste and then mix in egg. Shape into burgers.
4. Place the oil in a 12-inch slillet and turn the heat to medium-high. When the oil is hot, cook the burgers for about 2-3 minutes on each side. Be careful not to overcook. Serve on toasted brioche on on a bed of greens. Top with arugula and pickled onions.