Today I was in the mood for a burger, but not the traditional kind. Wanting a bit of a change, I bought a non-local fish, wild salmon. The quality of the fish was excellent. So good that I was hesitant to grind it up for a salmon burger, but it actually worked so well that I will make this recipe again and again!
What you need for 4 people:
2 lbs Wild Salmon
Juice of 2 Limes
A Heavy Splash of Low Sodium Soy Sauce
A Heavy Splash of Rice Wine Vinegar
Pinch of Red Pepper Flakes
Handful of Cilantro
Handful of Mint
1/4 Red Onion
Put everything except for the Salmon into the food processor and liquify. Then add half of the salmon cut into small pieces into the food processor and pulse. Then chop up the remaining salmon. Mix everything together and form burgers. Put into the fridge or freezer for 5 minutes and then grill immediately. I grilled on a piece of foil for 3 or 4 minutes on each side. The flavor of the marinade is enough that you really dont need a sauce for these burgers. Add the burger to a toasted whole wheat bun with a sliced tomato and fresh arugula.
Push radishes through a grill skewer. Grill for a few minutes and then dip in butter and sea salt.