Salmon Delight Burger

Salmon Delight Burger
from Rachel Ray


Here is the original recipe:

1/2 cup plain yogurt


2 tablespoons chopped fresh mint

Salt

1 cucumber, peeled and sliced

1 pound salmon fillet, skinned

3 large eggs, 2 hard-boiled and sliced

1/4 cup vegetable oil

4 brioche rolls, split and toasted

1 bunch baby spinach (about 2 cups)

Directions:

1.In a small bowl, combine the yogurt and mint; season with salt. In a medium bowl, add the cucumber and sprinkle with salt; let stand for 15 minutes, then transfer to paper towels to drain.

2.Meanwhile, slice the salmon lengthwise into ¼-inch-wide strips, cut in half crosswise, then cut into ¼-inch pieces. In a medium bowl, beat the raw egg with ½ teaspoon salt. Stir in the salmon.

3.In a large, nonstick skillet, heat the oil over medium-high heat. Add the salmon mixture in 4 mounds; gently press to form 4 patties. Cook, turning once, for 6 minutes.

4.Place a salmon patty on each roll bottom; top with 2 tablespoons yogurt-mint sauce, some cucumber, sliced hard-boiled egg, spinach and a roll top.

 
This is what I did:
Instead of mint yogurt I took some sour cream, added garlic powder and a few squirts of ranch dressing and mixed that together.  I could not find mint or a small plain yogurt at the commissary nor are those things we would use again. For the salmon I cut it up and added minced garlic, Worcestershire sauce and some soy sauce, plus salt and pepper.  I ate it over a salad and had some rice.  It turned out pretty well but I think next time I will add more Worcestershire sauce and soy sauce to give the salmon more flavor. My suggestion is to flavor the mixture however you would normally fix your salmon. I also dropped some raw salmon down between the counter and stove that Nate had to fish out (hahaha) later!  It wasn't the smoothest attempt at dinner ever but it turned out fairly well. (Note: I would only suggest seasoning the salmon differently than the recipe if you are NOT using the mint yogurt. Otherwise it might taste weird!)