Salmon Burgers

While I was away in Maine Russ was invited to some friends house for dinner. They served him salmon burgers which he raved about to me when I got home. I had never made a salmon burger before but thought I would try it as an alternative to regular old grilled salmon. I was a little skeptical that I could improve on the straight fish, but was pleasantly surprised by the outcome.
Salmon burgers are not exactly like crab cakes, there is no egg or mayo holding them together so they are a little healthier than a crab cake. I kind of improvised this, but was really happy with the end product.
The secret is to run half the salmon in the food processor for a few pulses just before becoming a paste. This becomes the glue that holds the whole thing together. They are a little like a blank slate so you can add any flavor you want to jazz them up. I made a basic one for my first try.
2 lbs of skinless fresh salmon 

1 slice of good bread

1 shallot

1 T. Dijon mustard

2T. Lime juice

1/2 t. Garlic powder

Salt and Pepper
Put the peeled and rough chopped shallot and the bread in the food processor and pulse until it is a fine crumb. Remove from the bowl, but don’t bother to clean the bowl.  
Cut the salmon into one inch strips and put half in the processor. Pulse about six times to chop up the salmon well. Add the bread crumb/shallot mixture, mustard, lime juice, garlic powder, a little salt and pepper and pulse two times. Add the rest of the salmon strips and pulse three times. You should still have some small salmon chunks, but everything should be well mixed.
Place the salmon mixture in a bowl and cover and refrigerate it for at least half an hour.
This recipe makes six nice size burgers, which you form just like a regular old burger, gently forming into a patty.
Heat a nonstick fry pan on medium high heat, place the burgers so they are not crowded. Cook for three minutes per side.
I served them with a remoulade sauce.