Ingredients

The following ingredients have 6 Servings
  • 1 batch Aioli garlic mayo
  • 2 pounds (910 g) fresh salmon filet, skinned
  • 1 cup (50 g) low FODMAP fresh breadcrumbs
  • 2 tablespoons chopped scallions, (green parts only)
  • 1 tablespoon brine based capers, (drained)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Garlic-Infused Oil,
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter

Instruction

  • Take about a generous half of the salmon (do this by eye) and cut into small dice (about 1/4-inch/6 mm in size) and place in a mixing bowl. Add breadcrumbs to the bowl and set aside.
  • Take the remaining salmon and cut into large chunks, then place in food processor fitted with metal blade. Add the scallions, capers, mustard, oil, lemon juice and lemon zest and process, pulsing on and off, until it forms a paste. Scrape paste into mixing bowl with salmon chunks and fold together well. Season with a little salt and a generous amount of pepper.
  • Form into 6 patties; dampening your palms will help.
  • Melt butter in a large skillet (I like nonstick) over medium heat. (Depending on the size of your skillet, you might need to do this in two batches, in which case use 1 tablespoon of butter for each batch). Add salmon burgers, allowing space so that they do not crowd the pan. Cook over medium heat for about 3 minutes or until golden on the bottom. You should also be able to see from the side that the burgers are getting cooked through. Flip and cook until second size is browned. You can cook them until well done, in which case there will be no translucency left. I like to leave them a tad rare in the middle; your choice. Allow burgers to rest for a couple of minutes before serving. Serve with low FODMAP condiments of choice - we love the aioli!