So…well, you know we have a freezer full of salmon.  My salmon recipes needed a bit of a refurb lately, so this was something I tried from my fish recipe book.  This is my new favorite way of eating salmon, though, they aren’t entirely healthy.  

They need to be fried in oil…so, yeah…not entirely healthy. 

Recipe:

1/2 salmon filet, skinned and de-boned
1 red pepper, diced
1 green pepper, diced
4 green onions, diced about an inch into the green part
1/2 tsp salt
1/2 tsp pepper
2 TBSP cream
1 egg white, whipped to peaks
oil (enough to cover the bottom of the pan about a 1/4 inch)

4 buns
butter
Avocado, sliced

Caper tartar sauce:
3/4 cup mayonaise
1 juiced lemon
3 TBSP capers, minced fine

Cut your fish up into little pieces (after skinning and taking out the bones).  The recipe says it is best if it is still a little frozen and I would agree.  Toss in the peppers, onion and seasonings.  Mix up.  Add in the cream and mix.  Whip the egg white until peaks form and then fold into the mixture.

For the peppers, I had frozen green and red peppers from my CSA during the summer, so I just tossed those in all frozen.  I need to remember to freeze more of them next summer.  I had several go bad, since I didn’t use them soon enough.  They are great for these types of things.

Now when I mixed all these things together the burgers were a bit loose.  I just popped them into the hot frying pan and they firmed right up.   Cook 3-4 minutes each side and they are all done.  I buttered, then toasted some buns under the broiler and served them with avocado and the caper tartar sauce with some edamame.