Everyday at the restaurant I filet salmon for service and I always have left over salmon scraps. The salmon is incredibly fresh (we get shipments every morning from our fish vender) and it’s a shame to just throw it away. But unlike other white fish (halibut, mahi, sea bass, snapper), which can be used to make fish stock, served in chowders, etc., salmon has a very distinct flavor and overpowers the stock and so you need to come up with other ways to use the fish. And there is no better way than to create a Big, Juicy, Fresh, and Healthy Salmon Burger! I could eat these all day!

To start, medium dice the salmon and the add to a food processor and pulse until you obtain a ground beef consistency. Finely dice red and yellow bell peppers, scallions, tarragon and basil (you can also add dill and red onions—whatever flavors you want) and mix well. Add whisked whole eggs, salt and pepper and just enough panko bread crumbs to absorb the extra moisture to hold the salmon cakes together. To determine if the flavors are perfect, cook a small burger first and then portion the salmon into 6–7oz balls and then roll in panko again. Using a large cookie cutter, press the salmon mixture into the mold and place on parchment paper and chill until ready to use.

Pan sear the salmon cakes on medium high heat and either finish on the stove or in the oven. Serve on warm, crusty kaiser rolls with shredded lettuce, sliced tomatoes, housemade tartare sauce (gherkins, capers, red onion, garlic, red wine vinegar, lemon juice, salt and pepper) and spicy Chipotle aioli. Serve with a fresh field greens salad with tomatoes, dressed in a light lemon vinaigrette, and you’ve got an incredible, healthy and delicious lunch! Enjoy!