SALMON BURGERS

Western Canada’s most trusted name in cooking is back with Best of Bridge Sunday Suppers. This franchise is built on easy recipes, familiar ingredients and family-friendly flavours and the crew behind Best of Bridge Home Cooking is keeping to a tried and true formula. Use the salmon of your choice in this fresh-tasting sandwich, and add a dollop of tzatziki.

1 tbsp (15 mL) vegetable oil 1 shallot, finely chopped

1 lb (454 g) skinless salmon filet 1/4 cup (60 mL) panko

1 tbsp (15 mL) finely chopped fresh dill

1 tbsp (15 mL) rinsed capers, patted dry and chopped

1 large egg yolk

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1 tsp (5 mL) Dijon mustard

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1 tsp (5 mL) lemon juice

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Salt and black pepper to taste

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Buns and typical burger fixings

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1. In a small saucepan, heat a drizzle of oil over medium-low heat. Saute shallot until softened and browned, about 5 minutes. Let cool. Cut salmon into very fine pieces and place in a medium bowl. Stir in cooled shallots, panko, dill, capers, egg yolk, mustard, lemon juice, salt and pepper. Form into four 3/4-inch (2-cm)-thick patties. Let patties stand for 5 minutes. 2. In a large non-stick or castiron skillet, heat a skiff of oil over medium-low heat. Using a spatula, carefully slide patties into pan. Cook until golden on the underside, about 4 minutes, then carefully flip patties over and cook until the other side is browned and patties are cooked through, about 4 minutes. Makes: 4 burgers

Tip: To cut the fish into small enough pieces, first slice the filet into thin ribbons (about 1/8 inch or 3 mm), then slice a few ribbons at a time into smaller pieces. Pieces should be smaller than a 1/4-inch (.5-cm) square in order for the patties to hold together when cooked.