Favorite - This is an all time favorite
Add even more mustard. We go for 2 tablespoons, rather than teaspoons.
Salmon Burgers
from NYTimes 6/10/98
1 1/2 lb boneless, skinless salmon
2 tsp Dijon mustard
2 shallots,in chunks
1/2 cup coarse bread crumbs
1 tbsp capers - or more
salt & pepper
2 tbsp olive oil
lemon wedges
tabasco
- cut salmon into chunks, put 1/4 of it into Cuisinart w/mustard, grind until pasty
-add shallots & rest of salmon, pulse into puree
- put in bowl, add bread crumbs, capers, salt & pepper
- heat oil, cook 3 min each side
Variants
- soy sauce, sesame oil, ginger
- onion or scallions
- curry or chili powder
- fresh parsley, chervil, dill, cilantro
- chopped red oryellow pepper
- pine nuts or sesame seeds