On Mar 15, 4:24*pm, "Gunner" > wrote:
> "cybercat" > wrote in message
> > ...
> > > "James Silverton" > wrote in message
> >news:axWCj.6172$Id3.375@trnddc07...
> >> sf *wrote *on Sat, 15 Mar 2008 13:05:29 -0700:
>
> >> Grinding up or chopping fresh salmon seems a totally inappropriate thing
> >> to *me!
>
> > I'm with you on this one.
>
> For the King or Chinook *I would feel the same, *but when you have so much
> salmon available you do not give it quite the value others might. [snip]

Right. I gather you live where you first can catch kings, then
silvers, and by the time the sockeye come in chopping some up for a
burger seems obvious and easy.

>*We will have to see how
> much salmon rises in price as the Southern Pacific Salmon fisheries close
> this year and fuel costs go up. *I suspect Farm Raised Atlantic will command
> a premium this year.

I don't care how much the price of wild salmon goes up, it won't make
me buy that farmed crap.
>
> As a *rough chop, this is actually a very good use of the protein to create
> unique flavors and textures combinations; *Soy Sauce, sesame, chile( w/
> avocado), or chilli(sambal), wasabi, et, etc., you can really get creative
> with this. * I do not care for the canned variety, that was the "Friday
> night gotta eat fish" for us land lubbers in Texas, along with fish sticks
> in the school cafeteria at lunch. *But a fresh pate with with the right
> extenders!, that alright in my book on crackers and toast points.

Again right on. Even standard combos like dill, red onion, lemon
juice and red hot sauce work well for salmon burgers. Another tip
that comes to mind is to refrigerate them for at least 30 minutes
before frying or grilling. Helps them hold together. -aem