Fresh Spicy Salmon Burgers

We always have fresh wild pacific salmon on hand. If you do not, you can use the canned variety. This recipe makes 2 good sized burgers. If you are using canned salmon, one 8 oz (250 g) can should do you for 2 burgers. I grill some nice multi-grain bread to use as "buns". I use baby spinach as my greens inside the "bun". I make fresh guacamole to spread on the bread, along with whatever burger type toppings and condiments that we have on hand.

Ingredients:

• 2 slices (about 3 inches wide and 1 inch deep) of fresh pacific salmon (don't use the farmed variety as you don't know what they've been fed)
• 1 egg
• 1/4 cup (50 mL) fresh parsleyl, chopped (or 1/8 cup of dried)
  
• 1/2 of a vadalia (sweet) onion, finely chopped
• 1/4 cup (50 mL) fine dry bread crumbs
• 2 tbsps lemon or lime juice
  
• 1 tsp (5 mL) jalapeno hot sauce (optional)
• 2 tsps garlic powder
• 1 tsp freshly ground black pepper
• 1 tsp dried hot chili peppers (optional)
  
• 1/2 tsp (2 mL) salt
• 1 tbsp olive oil
• 4 slices whole grain bread
  

Directions:

1. If using canned, drain salmon. If using fresh, peel skin off and use a fork to break up salmon into fine pieces. Whisk egg and stir into salmon mixture. Add parsley, onion, bread crumbs, garlic, hot sauce, chili peppers, salt, pepper and 2 tbsp lemon or lime juice. Using a fork, break up salmon and stir until evenly mixed. If mixture is too wet, add another tbsp or so of bread crumbs and mix in. Form into 2 firmly packed burgers, about 1/2 inch thick.
2. Heat olive oil over medium-high heat in a large, non-stick skillet. When hot, add burgers. Cook, uncovered, until a deep golden crust forms on each side, about 3 to 4 minutes per side. Remove from skillet and add whole grain bread to hot skillet, grilling quickly on each side. Spread with guacamole and place baby spinach or other greens over top. Place salmon burgers between bread.