Saturday, July 27, 2013

Jalapeno Salmon Burger

Our beer/meal planning calendar told us we should be doing burgers and IPA this month. We've been doing fairly well with adding burgers to the mix, but I thought it might be time to branch out into salmon. These burgers are a bit difficult to keep together, but worth the effort.

Two years ago: Pork Vindaloo
Three years ago: Corn Chowder

Jalapeno Salmon Burger (from Fish Without a Doubt)

1 lb skinless wild salmon fillet, chilled in freezer for 1 1/2 hours
1/2 cup chopped scallions
1/4 cup minced red bell pepper
2 tbsp minced jalapeno chile
2 tbsp sour cream
2 tsp Tabasco sauce
salt and pepper
1 large egg white, beaten to soft peaks
1 tsp vegetable oil
For serving
4 pita breads
olive oil
2 avocados
juice of 2 limes
coarse salt

1. Heat oven to 400F.
2. Cut salmon into 1/3" dice. (Sorry, the author warns using the food processor here will result in mush.
3. Put salmon in medium bowl with scallions, bell pepper, jalapeno, sour cream, and Tabasco. Season with salt and pepper. Fold together with spatula.
4. Add beaten egg white and fold gently.
5. Heat vegetable oil in large ovenproof skillet over medium-high heat. Form fish into 4 burgers (these will be very hard to keep together!) on plate.
6. Slide burgers into skillet. Cook for 1 minute to set bottom.
7. Place skillet in oven and bake for 2 - 3 minutes.
8. Meanwhile, split pitas and brush inside with olive oil. Grill until hot and toasted.
9. Peel, pit, and chop avocados. Mash with lime juice and pinch of salt.
10. To serve, put each burger in pita half, divide avocado between burgers, and top with pita half.

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