Every once in a while, the weekend edition of our newspaper will feature recipes.
Salmon burgers sounded good, so I decided to give this one a try.
Now mind you... this was supposed to be grilled but after paying a hefty price for the salmon,
there was no way I was going to risk losing it, if the burgers should fall apart or stick to the grill,
so rather than grilling, I simply sautéed them in a pan and it worked perfectly with less mess.

1 (2-lb) boneless, skinless center-cut SALMON FILLET
1/2 c. FRESH BREAD CRUMBS (just buzz some rustic bread in a food processor)
1 EGG, lightly beaten
2 SCALLIONS, thinly sliced on diagonal
Finely grated zest of 1 LEMON
2 Tbsp. CHIVES, finely snipped
1 Tbsp. GARLIC, minced
1 Tbsp. OLIVE OIL
1 tsp. RED-WINE VINEGAR
1-2 dashes TABASCO (you might want to use a little more)
SALT and PEPPER, to taste
CANOLA OIL, or your favorite oil for frying
Curly LEAF LETTUCE
6 SESAME SEED HAMBURGER BUNS, toasted if you wish

Chop the salmon with a sharp knife. Place in a food processor and pulse a few times to achieve coarse texture. Do not overprocess.

In a bowl, combine salmon, bread crumbs, egg, scallions, lemon zest, chives, garlic, olive oil, vinegar and Tabasco.
Form into 6 patties, about 3-4 inches in diameter. Season with salt and pepper.
If you have time, chill for an hour or so before cooking.

Heat canola oil, (enough to generously cover the bottom of a non-stick frying pan) and sauté the burgers,
partially covered for a total of 6-8 minutes or until lightly browned on the outside and cooked throughout.

Serve in lettuce-lined buns with a dollop of mayonnaise.
If you wish, flavor the mayonnaise with fresh chopped herbs such as dill or tarragon and add a squeeze of fresh lemon juice.