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Fourth of July: Festive Salmon Burgers

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 1 tsp kosher or sea salt
  
• 1 tsp cracked peppercorns
  
• 1 tsp oregano, stemmed
  
• 1 tsp marjoram, stemmed
  
• 2 Walla-Walla sweet onions, thinly sliced
  
• 2 large tomatoes, sliced
  
• 2 lbs. salmon fillet
  
• 8 onion rolls, toasted
  
• 1 batch Spicy Avocado Sauce (see recipe below)
  
• 1 bunch Genovese basil (big leaf), stemmed
  






Instructions



1. In a bowl, combine salt, peppercorns and herbs. Sprinkle 1 teaspoon of this over the sliced onions and tomatoes; set aside. Rinse salmon, pat dry and rub remaining salt mixture over fish (skinless side only). Refrigerate and let sit for at least 1/2 hour. (This step can be done while coals heat or the morning ahead.)
   
   
2. Start coals. When coals are at medium heat, place fish on grill, skin side down. Cover and cook until fish is barely opaque and flakes easily (about 10 minutes per inch of thickness). Remove from heat, cover with foil and let stand for 10 minutes.
   
   
3. Slather toasted rolls with Spicy Avocado Sauce (recipe follows). Place several leaves of basil, onion slices and tomato slices on half the rolls. Place a serving of fish on the remaining rolls. Serve at once.
   
   Serves 8
   
   SPICY AVOCADO SAUCE: Dry roast 2 to 3 fresh ancho chiles in a heavy frying pan over medium heat, turning often. When lightly browned, remove from pan, cool, remove seeds (wear gloves) and chop finely. Mash 2 ripe avocados with lemon juice to taste, starting with 1 tablespoon. Add 2 teaspoons lemon rind, 4 cloves garlic (minced), and salt to taste (starting with 1/4 teaspoon). Stir in 1/4 cup mayonnaise and the chopped chiles, and serve at once. (Makes about 1-1/2 cups.)