REC: Salmon Burger with Tomato–Kaffir Lime Salsa
You can omit the butter that is added to the salmon patties, but you’ll lose some of the richness.
Salmon Burger with Tomato–Kaffir Lime Salsa
from Simply Ming by Ming Tsai
1½ lb skinless salmon fillet, cut into 1” dice
2 T cold unsalted butter, chopped into small pieces (optional)
1 lime, juice & minced zest of
kosher salt, to taste
freshly ground black pepper, to taste
2 T grapeseed or canola oil, if needed
4 sesame seed buns, split & toasted
2 c shredded romaine lettuce
1 c Tomato–Kaffir Lime Salsa (see recipe below)
In a food processor, pulse the salmon to grind it coarsely. Add the butter (if using) and pulse only enough to reduce the butter to very small pieces, 3 or 4 times.
Transfer the salmon to a large bowl and mix in the lime zest and juice. Make 4 patties, throwing the salmon back and forth between your hands as you work to eliminate any air pockets; season with salt and pepper.
If using a sauté pan, add the oil to the pan and swirl to coat. Grill or sauté the burgers, turning once, until done, 4 minutes per side for medium-rare. Place the lettuce on the bun bottoms. Add the burgers, cover generously with the salsa and top with the remaining bun halves. Serve.
Serves 4.
Tomato-Kaffir Lime Salsa:
3 large ripe tomatoes cut into ½” dice
1 medium red onions, cut into ¼” dice
6 kaffir lime leaves, stemmed, minced, or the grated zest of 1½ limes
3 limes, juice of
2 T soy sauce
1 red jalapeño chilies, stemmed & minced
2 T extra-virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
In a large, non-reactive bowl, combine the tomatoes, onions, kaffir lime leaves, lime juice, soy sauce, jalapeno and olive oil; mix gently. Season with salt and pepper. Use or store for up to 2 weeks, refrigerated.
Makes 4 cups.
Alternate Salsa Uses: As with all salsas, this one's terrific as a dip with chips, crudités and so on. Dribble the salsa onto a composed salad. For a tasty, couldn't-be-easier vinaigrette, purée the salsa in a blender.
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