The best thing about me-only-food time is salmon. Matt is not a fish guy; I’m not a fish girl except a) sushi and b) salmon [or, of course, c) both at the same time]. Plus, a burger with onions mixed in would be barely tolerable to him, and mixing in corn… anyway, in real life, it was delicious. I’m sorry that some people can’t enjoy it – allergic folks, vegetarians, Matt – but you know what? More for me!
The recipe comes from Okie Dokie Artichokie, which, ok, ADORABLE. Okie doke, artichokie! Eeeee. Aaaanyway, I halved it, even though that was still too much for one person, but I got to enjoy leftovers for a couple of days. This made 3 burgers. Also, the original recipe involved a mayo-and-lemon-juice spread, which is also a good idea, but I think I under-did it with the lemon juice, so it was essentially mayo. Still good.
Oh! Right! And I also almost burned my apartment down. I’ve never actually used the broiler here before, so I don’t know what it WAS that was smoking like a champ – whether it was the food, the element, or some other thing elsewhere in the works – but it started pouring out of the stove burners after I’d cooked it for a few minutes. I didn’t want to open the oven door, since a huge blast of smoke would come out and make the smoke alarm go off. So I put the fan on, opened a window, opened the oven a crack every now and again, and turned the oven off altogether. With it staying shut and having been preheated to “broil” temperature, it was still hot enough to cook the salmon.
1 salmon filet, skin removed
1/2 tbsp butter, melted
1/2 tsp lemon juice
1/2 small red onion, finely diced (perhaps even… minced!)
2 tbsp corn kernels
1 tbsp mayonnaise
4 dashes hot sauce
1/2 an egg, beaten enough to halve it
1 tbsp panko
salt and pepper
Put the oven rack to the highest level.
Turn the broiler on.
Plop your salmon filet on a baking sheet and salt it, pepper it, paint it with melted butter, and drizzle lemon juice over it.
Bake for 8 minutes under the broiler (or, if you’re trying to avoid kitchen fires, however many minutes you can handle, then turn off the heat and leave the salmon in the hot oven until the 9-minute mark).
Take it out and leave it aside to cool a few minutes.
Mix together all the rest of the ingredients in a bowl – that is, the red onion, corn, mayo, egg, panko, and hot sauce.
Flake the salmon with forks.
Mix it into the bowl with everything else.
Form the mixture into patties, as many as are appropriate.
Heat the oil in a non-stick pan over medium heat.
Cook each patty for 6 – 7 min on the first side (it’s ok to do several at once).
Flip them over – carefully! – and cook the other side for 5 minutes.
Serve on toasted, mayo-slathered kaiser buns, with some lettuce and onion (I used some of the leftover green onions).