1 pound Sockeye(red)salmon, skin and pin bones removed
1/2 pound halibut skin removed
4 tablespoons Dijon mustard
2 tablespoons mayonaise
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/8 teaspoon cayenne pepper
1 shallot chopped
1 1/4 cup panko
Salt and pepper
1/4 cup olive oil or grape seed oil.
Cut 2/3 of salmon and halibut into 1/4 inch pieces into larger bowl and set aside, Cut the rest of the fish into chunks and transfer to food processor with mustard, mayonnaise, lemon juice, and cayenne pepper. Pulse to a paste.
Add the paste mixture to diced fish, shallot, 1/4 cup of panko, pinch of salt and pepper. Mix until combined. Divide fish mixture into 4 mounds on plastic wrap. Form into 4 inch burgers. Cover with plastic wrap and refrigerate 30 to 45 minutes, Place remaining panko on plate. Coat both sides of burgers with panko and place on wire rack. Heat oil on medium high heat in large nonstick skillet. Add patties and cook until brown or about 3 to 4 minutes. Do not over crowd the skillet; if necessary cook the burgers in batches. Turn the burgers and cook other side until golden brown or 3 to 4 minutes, Removes from pan to wire rack to drain. Season lightly and serve on a good bun* with a lemon caper mayonnaise or Dijon mayonnaise with lettuce and a tomato slice.
*Pretzel buns or Brioche are favorites.