Title: Salmon Burgers: Mark Bittman- New York Times 6/10/98
Categories: Salmon
Yield: 4 Servings

1 1/2	lb	Skinless, boneless salmon
2	ts	Dijon mustard
2		Shallots, peeled & cut into
		Chunks
1/2	c	Coarse bread crumbs
1	tb	Capers, drained
		Salt & freshly ground black
		Pepper
2	tb	Butter or olive oil
		Lemon wedges
		Tabasco sauce

Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run- stopping to scrape down the sides if necessary- until the mixture becomes pasty.

Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not to make the mixture too fine.

Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. ( You can cover and refrigerate the burgers for a few hours at this point.).

Place the butter or oil in a 12 inch non-stick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2-3 minutes a side, turning once. Alternately, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook.

Serve on a bed of greens or on buns or by themselves with lemon wedges and Tabasco or any dressing you like From: Jewish-Food@eskimo.Com

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