Salmon Burgers (version 2)

Adapted from Ezra Pound Cake Blog

Yes, I already have a recipe on my blog for salmon cakes - and that was adapted from my Dad's recipe. They were tasty! I then came across this other recipe, so figured I'd give it a whirl. This time I used fresh salmon, which I think I'd recommend if it's possible. If not, canned/packaged definitely works too!

• 1 pound skinless, boneless salmon
• 2 teaspoons Dijon mustard
• 1 shallots, peeled and cut into chunks
• 1/2 cup coarse bread crumbs
• 1 tablespoon capers, drained
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• juice from half of 1 lemon
• few dashes of Old Bay seasoning
• Remoulade sauce, for topping

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.
2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
3. Scrape the mixture into a bowl, and stir in the bread crumbs, lemon juice, old bay, capers and some salt and pepper. Shape into four burgers.
4. Place the oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves with remoulade.