Ingredients:
½ pound wild salmon fillet, skinned
1 Tablespoon finely chopped red onion, or scallion
1 Tablespoon chopped fresh cilantro
¼ teaspoon finely chopped peeled fresh ginger
1/8 teaspoon Sea salt
½ Tablespoon extra-virgin olive oil
Directions:
With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, and salt, being careful not to over mix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total.
Makes 2 servings
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