Global production of farmed salmon has
increased tremendously since its start in the early 1980’s, and are farmed in
more than a dozen countries around the world – most notably, Latin America,
Europe and North America. Atlantic salmon lack the many common and regional
names of the wild Pacific salmons, but countries that farm the fish tack on
their national label: Scottish salmon, Norwegian salmon, etc.
The fish are typically raised in large, floating net-pens, often in open bays,
to help give them a “natural” flavor.
The adult Atlantic salmon is a handsome, silver-skinned fish with distinct black
cross-like spots over the body and head and above the lateral line. It closely
resembles the Pacific coho. Also known as farmed salmon, eastern salmon, sea
salmon, Kennebec/Sebago salmon and black salmon.
Salmon Burgers with Lemon and Capers
5 T. (or more) olive oil
1 C. chopped shallots (about 3 large)
1 C. dry white wine
1/2 C. fresh lemon juice
1 4-oz. jar capers, drained, chopped (optional)
2 lbs. chilled skinless salmon fillets, cut into 1-inch pieces, any bones
3 C. fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 T. chopped fresh dill
1 1/2 t. salt
3/4 t. ground black pepper
10 hamburger buns, split, toasted
Heat 4 tablespoons olive oil in heavy medium skillet over medium heat.
Add shallots and saute until translucent, about 4 minutes. Increase heat to
medium-high. Add white wine, lemon juice and drained capers and cook until
almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to
large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.
Using on/off turns, coarsely grind salmon fillets in processor. Add ground
salmon to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2
teaspoons salt and 3/4 teaspoon pepper. Form salmon mixture into 10 patties,
dividing equally. (Salmon patties can be prepared 6 hours ahead. Transfer to
baking sheet, then cover with plastic wrap and refrigerate.)
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.
Working in batches, add salmon patties to skillet and cook until patties are
golden brown and cooked through, about 2 minutes per side, adding more oil to
skillet as needed. Serve salmon burgers on toasted hamburger buns with
mayonnaise, lettuce leaves and tomato slices.
Makes 10 burgers.