Add to favorites

Plan Z Phase: This is a Z2 (ZReduction) recipe. These burgers will travel well as a leftover. I came up with this recipe when I saw fresh wild-caught salmon on sale at the grocery store. Fresh, wild-caught is more expensive, but it is much better for you. Choose whatever your budget will allow though. Just ask the fish guy/gal to take the skin off of both sides. You can also do this at home but you have to have a very sharp knife and a very steady hand! Get them to take out the bones too!

Serving Size: Serves 4

Ingredients:

• 24 oz of boneless salmon filet, bones removed, skin removed
• 1 tsp of peeled, grated ginger (I use fresh for this dish but you can use jarred ginger too)
• ¼ cup of chopped shallot or green onion (white and light green parts only)
• ½ cup of minced cilantro
• 1 large egg
• ¼ cup of panko bread crumbs (these are Japanese crumbs and are very light or you can use regular bread crumbs too)

Instructions:

Cut the salmon into large cubes. Put the salmon in two batches into your food processor and pulse until it’s ground like hamburger and begins to stick together. Carefully remove the first batch and add the second.

Put this in a bowl. To the bowl add the other ingredients. Now get in there with your hand and really mush it all around. You want to get the ingredients mixed and for me, this is the best way to do it. Make sure that egg gets distributed too.

Form into four patties. Grate on sea salt and pepper if you desire.

Spray both sides with olive oil spray.

You can now grill them on a grill plate, medium heat. You don’t want them to fall through the cracks.

Or you can sauté them on one side on medium for two minutes and then flip them. Two more minutes on the other side. This gives them a nice, crusty outside. Then I finish them in the oven at 350 degrees for 5 – 7 minutes more.

You have to decide how well cooked you like your salmon. I like mine medium.

These are a very mild version. I like my fish patties of any kind to have a bit of a kick so next time I make these I’ll be adding a bit of cayenne to the mix. Or you can dust them on top with cayenne while you cook them.

You can serve with the melon-cucumber relish for a refreshing summer meal. They’d be great any other time of year too.

Enjoy!

Cheers,