Jalapeno Salmon Burgers
Adapted from Rick Moonen's Fish Without A Doubt
Servings: 4 burgers
For the burgers:
1 pound skinless wild salmon fillet, chilled in the freezer for 1 1/2 hours
1/3 c. finely diced red onion
1/2 c. finely diced red bell pepper
2 Tbsp. minced jalapeno pepper
2 Tbsp. mayo
2 tsp. garlic-chili paste (Sambal) or hot sauce
Salt and pepper
1 large egg white, beaten to soft peaks
1 tsp. coconut oil
Juice of 2 limes
Heat the oven to 400 degrees.
Take the salmon out of the freezer and cut it into 1/3-inch dice. Sorry, but the food processor won’t work for this; you’ll just make mush.
Put the salmon in a medium bowl with the red onion, bell pepper, jalapeno, mayo, and hot sauce. Season well with salt and pepper and fold together with a rubber spatula. Add the beaten egg white and fold it in gently but thoroughly. The burger mixture will be pretty loose.
Heat the oil in a large cast-iron skillet over medium high heat while your form the fish into 4 burgers. The easiest way to do this is on a plate; divide the mix into quarters and shape into burgers with the rubber spatula or moistened hands.
Slide the burgers into the skillet. Reshape them with the spatula if you need to, and cook for 1 minute, to set the bottoms.
Slip the skillet into the oven and bake for 8 to 10 minutes, until the tops are opaque and milky. Remove from the oven, and let the burgers rest in the skillet for 5 minutes.
Meanwhile, peel, pit and chop the avocados. Coarsely mash with the lime juice and a big pinch of salt.
To serve, put each burger on a plate and divide the avocado among the burgers.
NOTES: Outstanding! One of our all-time favorite meals. Reheats well for lunch the next day, too.