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salmon burgers

I have been craving burgers lately.  And I have been reacting to beef.  Much inflammation.  Including grass fed beef.  But I find when I am craving burgers it is really more that I am craving the protein and the iron.  The iron is an ease fix because I have always been close to anemic.  I start taking iron pills.  Now the protein . . .

I eat a lot of vegetable protein but my body says at times it needs a more easily digestible type.  I found this recipe on pinterest for salmon burgers.  I tweaked it with what we had in the house and it was so good.  I may be making it again soon.  Maybe Sunday?  I might try the brioche buns minus the squid ink that with the recipe.  I just do not wish to track down squid ink.

salmon burgers

Note:  adapted from Drizzle and Dip

1 pound salmon, skinned and bone

about 1/4 cup white onion, peeled and chopped coarsely

2 small slices of rye bread (about 2 tablespoons), broken up into chunks

1 teaspoon wasabi powder, or to taste

juice of one lemon, minus the seeds

1 tablespoon mayonnaise

1 tablespoon Dijon mustard

1 teaspoon fish sauce

2 to 4 tablespoons olive oil

Put a cast iron skillet over medium low heat.  Let heat.

Take a third of the salmon, in chunks, and put in a blender or food processor.  Add the lemon, mayonnaise, mustard, wasabi, onion, fish sauce, and rye bread.  Blend into a paste.  Put in a bowl.

Chop the rest of the salmon into a fine chop. 

Add the oil to the pan.  Heat.

Shape the mixture into burgers.  I made large burgers but you could make four.  Cook four to six minutes a side.  Four is more rare.  Six is well done.

Serve on salad, with a cabbage salad, on bread.  Just yummy.  I am thinking about trying it with the exceptional smoked salmon we get from the fish market in Cascade Locks.  I have been told, if you call, they will ship cans of their smoked salmon.  Well worth it.  I will document how the smoked salmon turns out if I do that one.

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