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Salmon Burgers with Caper Mayo

Yields1 Serving

Adapted from Ricardo - with massive thanks.

 Burgers:
 1 lb skinless salmon or steelhead trout
 2 green onions, finely chopped
 1/3 cup soft breadcrumbs
 1 egg
 1-2 Tbsp. chopped flat-leaf parsley
 2 tsp. lemon juice
 1 tsp. grainy mustard
 salt and pepper
 canola or olive oil, for cooking
 Caper Mayo:
 1/3 cup mayonnaise
 1 Tbsp. lemon juice
 1-2 Tbsp. capers, drained and chopped
 freshly ground black pepper
 soft buns
 lettuce
 tomato
 thinly sliced cucumber
1

Roughly chop the salmon or trout, and combine it in a bowl with the remaining ingredients. Set a heavy skillet over medium-high heat and add a drizzle of oil. Shape the mixture into four patties and place them gently into the pan; cook until deep golden on one side, then flip and cook on the other side - they should cook through and be crusty and golden in about 5 minutes.

2

To make the caper mayo, stir together the mayo, lemon juice, capers and pepper. Spread on the buns and top with salmon patties, tomato, lettuce and thinly sliced cucumber - and a little more caper mayo. Serve immediately.

3

Serves 6.