INGREDIENTS:2 pounds skinless salmon fillet, ground (see Note). 1 cup finely minced white onion, 1 cup fresh breadcrumbs, moistened with water and squeezed dry. 1/3 cup chopped fresh flat-leaf parsley, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1/4 teaspoon freshly grated nutmeg, 2 cloves garlic, finely minced. 1 cup fine dried breadcrumbs or panko for coating, Olive oil or clarified butter for sauteing, 6-8 burger buns. Citrus Aioli, for garnish (see recipe). Watercress sprigs, for garnish. Citrus Aioli:
1 garlic clove, finely chopped then mashed to a paste with a pinch of salt. Grated zest of 1/2 lemon, about 1-2 teaspoons (see Note). 1 1/2 tablespoons fresh lemon juice, or to taste (see Note). 3/4 cup prepared mayonnaise, Kosher salt and freshly ground black pepper to taste. INSTRUCTIONS: In a bowl, combine the ground salmon, onion, fresh breadcrumbs, parsley, salt, pepper, cinnamon, cloves, nutmeg and garlic. Fry a small piece of the mixture in a little olive oil or butter, taste, and adjust the seasonings if necessary. When you are happy with the flavors, form the mixture into patties using BurgerMate. Spread the dried breadcrumbs or panko on a plate and coat the patties on both sides. (You can shape these up to a day in advance; place them on baking sheets lined with parchment paper, cover, and refrigerate until ready to fry.) In a large saute pan over medium-high, heat 4 tablespoons olive oil or clarified butter (or a combination of oil and butter). When the oil and butter are bubbling, add the salmon patties and fry until golden brown on one side, about 3 minutes. Flip them over and fry until golden on the second side but still moist and a bit rare in the center, about 3 to 4 minutes longer. Do not overcook these or they will be dry. (If your pan is small you can do these in batches, adding more oil or butter with each batch.) Serve the patty on a bun garnished with some Citrus Aioli and a few sprigs of watercress. Alternatively, transfer the patties to plates and garnish with a dollop of Citrus Aioli, some sauteed spinach and lemon wedges. Citrus Aioli: Mix the garlic paste, citrus zest and juice into the mayonnaise to taste. (If you're using oranges, you may need to add some lemon juice for balance.) Season to taste with salt and pepper. If the aioli is too thick, thin with a little more juice. Yields about 3/4 cup Note: Instead of using lemon juice and zest, you can use the grated zest of 1/2 orange and 2 tablespoons fresh orange juice. |
