Substitute tuna in place of salmon, if desired. Tuna can be served rare. Buy less expensive salmon tails but use the higher-fat Atlantic salmon to make sure burgers hold together.
Servings: Salmon Burgers - 4; Tomato Cucumber Relish - 2 cups
Ingredients
1½ lb salmon fillet, skin removed
1 tbsp grated fresh ginger root
2 tbsp Dijon mustard
2 tbsp chopped coriander
Pinch cayenne
Salt and freshly ground pepper
Tomato Cucumber Relish
2 tomatoes, seeded and diced
1 cup seedless cucumber, diced
¼ cup chopped basil
2 tbsp olive oil
2 tbsp chopped green onion
4 tsp red wine vinegar
1 tsp sugar
Salt and freshly ground pepper
Method
Chop salmon coarsely and place in food processor. Season well with ginger root, mustard, coriander, cayenne, salt and pepper.
Pulse ingredients until still slightly chunky. They should still have texture.
Form into patties about three-quarters of an inch thick. Oil grill and oil patties.
Grill two to three minutes each side or until juices are faintly pink. Remove from grill and serve on rye, sourdough or hamburger buns topped with tomato cucumber relish.
Tomato Cucumber Relish
Combine all ingredients in bowl. Serve with salmon patties.
Lucy Waverman