- 1 ½ pounds skinless, boneless salmon
- 2 teaspoons Dijon mustard
- 2 shallots, peeled and cut into chunks
- ½ cup coarse bread crumbs
- Salt and black pepper
- 2 tablespoons butter or olive oil
- Lemon wedges
- Tabasco sauce
Cut the salmon into large chunks, and 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
and off until the fish is chopped and well combined with the puree. No
piece should be larger than a 1/4 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 and pepper. Shape into four burgers. (You can
cover and refrigerate the burgers for a few hours at this point.)
Place the butter or oil in a 12-inch nonstick skillet, and turn the
heat to medium-high. When the butter foam subsides or the oil is hot,
cook the burgers for 2 to 3 minutes a side, turning once.
Alternatively, you can grill them: Let them firm up on the first side,
grilling about 4 minutes, before turning over and finishing for just
another minute or two. 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.