jamescuarterodotcom

salmon burgers with ginger mustard mayonnaise

for mayonnaise:

2 tablespoons mayonnaise
1 1/2 teaspoons dijon mustard
3/4 teaspoon finely grated peeled fresh ginger root
1/2 teaspoon soy sauce

for burgers:

3/4 pound salmon fillet, skin discarded
1 tablespoon dijon mustard
2 teaspoons finely grated peeled fresh gingerroot
1 teaspoon soy sauce
2 teaspoons vegetable oil
2 hamburgers buns, cut sides toasted lightly
2 thin slices sweet onion

1. in a small bowl whisk together mayonnaise ingredients.
2. discard any bones in salmon and finely chop salmon by hand.
3. in a bowl stir together salmon, mustard, ginger root, soy sauce, and salt and pepper to taste and form into two 3-inch patties.
4. in a non-stick skillet heat oil over moderate heat until hot but not smoking and cook patties 4 minutes on each side.
5. transfer salmon burgers to buns and top with mayonnaise and onion.

got this recipe from epicurious.com. while it’s a lot of work, these are not your run of the mill, defrost and grill burgers. they’re big enough for dinner, they’re quite tasty and the ginger mayo is a nice touch. i was pleasantly surprised at how non-oily the the salmon was and how well it held its form. with the leftover ginger i made sauteed sugar snap peas as follows:

sugar snap peas

1/2 lb. sugar snap peas
1 tablespoon olive oil
1 large clove finely minced garlic
1 teaspoon finely grated peeled fresh ginger root

1. rinse peas under cold water. shake well and drain.
2. heat oil in pan. add garlic and ginger and saute briefly.
3. add peas, toss and cook for 2-4 minutes.
4. add salt and pepper to taste.