French chef, Hubert Keller, appears on public tv from time to time. He's always fascinating. Today's post was inspired by an episode in which he prepared various burgers. His technique for salmon was two-fold. He did a traditional ground meat version, but this one is very interesting and extremely good.
These patties are constructed from about 14 oz. of salmon filet cut crosswise into 3 approximately 1" wide pieces, skin removed. One of the pieces is sliced in half and is wrapped within another slice. In the picture below you can see outlined the half slices wrapped thusly.
Take four 1" wide pieces of foil and fold and twist into a rope-like shape. Twist two of them together to make a long rope (otherwise it might not be long enough to encircle the burgers. Wrap the "rope" around the burgers and twist it to secure it.
Salt and pepper the salmon to taste on both sides. Heat a cast iron skillet over medium high with 1 tbsp olive oil and 1 tbsp butter until the butter foams and the foam subsides.
Put the burgers in the pan. Cook undisturbed for 3 minutes. Turn and cook for 3 more minutes.
Remove to a plate, remove the foil rope, cover with foil, and put into a warm oven (if you wish) to keep them warm.
Increase the heat under the skillet to high. Whisk in 1 tbsp butter, 3 tbsp white wine, the juice of 1/2 a lemon and a tbsp of capers (you can chop them or not). Let the liquid reduce by half and then spoon it over the salmon burgers when you serve them.
Garnish with parsley if you wish.
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