These wild salmon burgers are pure salmon, with no breadcrumbs or egg. A fresh and spicy tomato relish is the perfect condiment to serve alongside the burgers.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes
- 2 TBSP extra virgin olive oil
- 16 oz cherry tomatoes, halved
- 2 jalapeño peppers, seeded and finely chopped
- 4 cloves garlic, pressed or finely chopped (divided)
- 1/2 tsp sherry vinegar
- 1 pound boneless skinless salmon, cut into 1-inch cubes
- 1 tsp Dijon mustard
- 2 scallions, chopped
- 2 TBSP chopped cilantro
- 1/2 tsp kosher salt
- Heat the oil in a wide saute pan over medium-high heat until the oil is hot and shimmering. Add tomatoes (careful, they’ll splatter oil!) and cook for 3 to 5 minutes, stirring only occasionally, until the tomatoes are soft and collapsed, browned in places.
- Stir in the jalapeno peppers and half the garlic. Cook for a minute or less, removing the relish from the pan before the garlic burns. Stir in the sherry vinegar. Season with sea salt. Set aside.
- Place 1/4 of the salmon pieces in a food processor with the mustard, scallions, cilantro, salt and remaining garlic. Blend into a smooth paste.
- Add the rest of the salmon. This time, do not blend the salmon into a smooth paste. Instead, pulse a few times until the salmon pieces are finely chopped, about 1/4-inch in size.
- Shape salmon into 4 patties.
- Heat a few tablespoons of oil in a non-stick skillet over medium-high heat. Cook the salmon burgers 3 to 4 minutes per side.
- Serve with the tomato relish.