Last night, I went home rather tired and not having any desire to cook. However, after a supplement and soak in the tub, I was rejuvenated and inspired. I have wanted to try my hand at salmon burgers ever since I tasted this bite of heaven at Escobar's several weeks ago. My poor co-worker Carly has been ever patient with me as I have lamented and lamented about this. I am pleased to report that the experiment was a success. I actually wished I had two stomachs so that I could have kept eating.
I used a combination of pink and red salmon, finely chopped onions and two eggs. I mixed the combination in a bowl and set them in a very hot skillet with a little olive oil. Nothing out of the ordinary. The secret, however, is in the sauce. I wanted to make a basil aioli just like it was served at Escobar's, but no basil. So I made a mustard dill mayonnaise and scallion chive yogurt. (I like to use plain organic yogurt in place of sour cream.)
Lots of omega 3's and other good things for the immune system. And also lots of delight for the palate. Enjoy.
Mustard Dill Mayonnaise
2 egg yolks
2 T. mustard
1 c. oil
1 T. dill
Place in bowl and mix or place in blender. Warm bowl for best results.
Scallion Chive Yogurt
1 c. yogurt
2 T. finely chopped scallions
1 t. chives
Mix in small bowl.
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