Dill and Caper Salmon Burgers

0 - Paleo, 4 - Primal Blueprint | Quick & Easy - Thurs, 5 - Seafood - Fri, 6 - Burgers - Sat

Cook Time: 30 Difficulty: Easy Servings: 4 Source:

Ingredients

1 1/2 lbs skinless, boneless wild salmon

2 tsp Dijon mustard

1 tbsp dill, finely chopped

1 tbsp capers, drained

1 jalapeño pepper, seeds and white veins removed, finely chopped

1 red onion, 2 tsp finely chopped

1/4 tsp salt

2 lemons

Directions

pg. 85
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You'll have no trouble forming these flavorful salmon burners into patties without needless fillers like breadcrumbs or egg. Once you master this version bee creative with how you flavor the salmon burgers. Try scallions, ginger and tamari, or black olives and basil.

To save time as your fish monger to skin and de-bone the salmon for you.
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1. Cut the salmon into chunks and put 1/4 of it into the food processor with the mustard. Pulse until the salmon forms a smooth paste. It is this paste-like texture that will help the burgers hold together. Add the remaining salmon and ingredients and pulse to break the salmon up into small chunks, but not so long that it becomes smooth.

2. Shape the salmon into four burgers. The burgers can be fried in a skillet with a little oil or grilled. In both cases, cook for 3-5 minutes until the burger is firm and easy to flip. Continue cooking the second side for another 3-5 minutes.

Serve with wedges of lemon.