So fresh and good. Courtesy of Mark Bittman, NYT Cooking.

Ingredients:

1.5 pounds, skinless, boneless salmon

2 teaspoons dijon mustard

2 shallots, peeled and cut into chumks

1/2 cup coarse bread crumbs ( I used Panko)

1 tablespoon capers, drained

salt and freshly ground black pepper

2 tablespoons olive oil

lemon wedges and or hot sauce to taste

Directions:

• Cut salmon into large chunks and place about 1/4 in food processor along with the mustard
• Turn on machine and let it run until mixture becomes pasty
• Add shallots and remaining salmon and pulse until fish is chopped and well combined with puree
• Scrape mixture into a bowl and by hand add bread crumbs, capers, salt and pepper
• Shape into 4 burgers, place oil in pan on medium high heat
• Cook burgers 2-3 minutes per side, peek inside to see if they are done by cutting a small slit in the meat
• Serve over greens or on a bun