Oh, my...has it really been so long since my last post? So much has happened in our little corner of the food world. For starters, we received our second Fresh Picks delivery last Saturday filled to the brim with goodies (and from which peach cobbler and rosemary potatoes emerged). I think it has actually changed, for the better, the way we are eating. And, I might add, it is much easier to plan menus around a central group of organic produce and round it out with proteins and starches.
This recipe is adapted from Harumi Kurihara's book and is supposed to also have ground pork in it (I found my copy of this book second-hand; it's apparently a former NYC public library resident). The addition of pork sounds delicious... it is only because of my lack of desire to battle traffic that it was omitted at the time.
12 oz fresh salmon
1/2 small onion, finely chopped
1 T butter
1 small potato, peeled & chopped
4 oz ground pork
1 egg, beaten
salt & pepper
veg oil
Dressing:
3 T soy sauce
1 tsp chili sauce (or Asian style chile paste--I just used the Louisiana hot sauce I had in the fridge)
1 T lemon juice
sugar to taste
finely chopped cilantro
(other suggested toppings are mayonnaise & freshly cracked black pepper, or pesto)
Remove bones and skin from salmon (or, better yet, buy it that way). Chop finely until it is almost ground.
Microwave potato until cooked, then mash and cool. Do not add milk or butter or anything like that. Meanwhile, saute onion in the butter until softened, but still somewhat crisp. Cool.
Mix salmon, pork, onion, potato, beaten egg, and season with salt and pepper. Fry in veg oil in batches (makes about 10-12 burgers). About 2-3 minutes on each side, depending on how large you made them.
While the burgers are frying, mix together the dressing ingredients. To serve, spoon dressing over the burgers .
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