About the Recipe
Delicious and easy salmon burger
1 pound Atlantic salmon, skinned, pin bones removed (Ideal Fish)
¼ cup onion, finely diced (18th Century Purity Farm)
¼ cup parsley or cilantro - finely chopped or better yet: microgreens (MadMan Micros)
2 ½ teaspoons sumac
2 teaspoons freshly squeezed lemon juice
2 teaspoons fresh thyme, chopped
¼ cup bread crumbs
Sea salt and freshly ground black pepper
Olive oil for pan frying (Papa Spyros Olive Oil)
Your choice of hot sauce from Dragon’s Blood Elixir in place of the tzatziki sauce
Tzatziki Sauce (if you wish to make your burgers look like the photograph):
2 cups full-fat Greek yogurt
1 large (seedless) cucumber
2 to 3 cloves of garlic, smashed to a paste (18th Century Purity Farm)
2 tablespoons finely chopped fresh dill, more if you like
1 tablespoon extra virgin olive oil (Papa Spyros Olive Oil)
Fresh lemon juice, to taste
Sea salt to taste
Grate the cucumber (most recipes call to peel, but I usually grate with the peel). Squeeze out any excess moisture.
Smash the garlic to a paste and a little sea salt with the side of a chef’s knife or in a mortar and pestle.
Combine the yogurt, grated cucumber, garlic, dill, and olive oil.
Add lemon juice to taste. Season with salt to taste. Refrigerate until you are ready to use.
Heat a tablespoon of oil in a frying pan.
Cook 4 minutes on the first side, flip and cook another 2 minutes, or until the salmon has just as hint of pinkness in the middle.
Note: To determine if the salmon burger is seasoned to your liking, I recommend cooking off a small piece first.
Top with one of your favorite hot sauces
Consider shrinking the top with fresh dill.