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1
Cut the salmon into large chunks and put about a quarter of it into the container of a food processor, along with the mustard.
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2
Turn the machine on and let it runstopping to scrape down the sides if necessaryuntil the mixture has become pasty.
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3
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.
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4
No piece should be larger than 1/4 inch or so in diameter, but be careful not to make the mixture too fine.
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5
Scrape the mixture into a bowl and, by hand, stir in the bread crumbs, capers, and some salt and pepper.
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6
Shape into 4 burgers.
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7
(You can cover and refrigerate the burgers for a few hours at this point if you like.)
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8
Put the butter or oil in a 12-inch nonstick skillet and turn the heat to medium-high.
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9
When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes per side, turning once.
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10
Alternatively, you can grill them; let them firm up on the first side, cooking for about 4 minutes, before turning them over and finishing the cooking for just another minute or two.
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11
On no account should the burgers be overcooked.
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12
Serve the burgers on a bed of greens, or buns, or simply plates, with lemon wedges and Tabasco or any dressing you like.
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13
Though I am partial to the formula in the main recipe for salmon burgers, the mustard, shallots, and capers can be considered optional, so you can combine them or omit them as you like when experimenting.
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14
Use any fresh herbs, like parsley, chervil, dill, or cilantro.
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15
Add 2 tablespoons or more with the second batch of salmon.
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16
Use a combination of soy sauce (about a tablespoon), sesame oil (a teaspoon), and ginger (a teaspoon, added with the first batch of salmon).
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17
Use peanut oil for sauteing if you have it.
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18
Add a small garlic clove along with the first batch of salmon.
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19
(Dont overdo it, because the garlic will remain nearly raw.)
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20
Add 1/4 cup onion or scallion chunks in addition to or instead of the shallots.
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21
Add spice mixtures like curry or chili powder to the mixturea teaspoon to a tablespoon, to taste.
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22
Add roughly chopped red or yellow bell pepper (about 1/2 cup) with the second batch of salmon.
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23
Add 1/4 cup or more lightly toasted pine nuts or about 1 tablespoon sesame seeds along with the bread crumbs.
