This wonderful fresh salmon recipe was shared with me by Charlotte Crowley of Portland, Oregon.

Fresh Salmon Burgers with Tarragon Mayonnaise

Tarragon Mayonnaise (recipe below)
1 pound skinless salmon fillet, cut into 1/4-inch pieces (about 2 1/4 cups)
3 tablespoons mayonnaise
4 green onions, chopped
1 tablespoon small capers, drained
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
1 teaspoon Dijon-style mustard
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs*
1 tablespoon butter
4 large tomato slices
4 radicchio leaves

*Check out Making Homemade Bread Crumbs.

Prepare Tarragon Mayonnaise; refrigerate until ready to serve.

In a large bowl, combine salmon, mayonnaise, onion, capers, lemon juice, tarragon, mustard, horseradish, salt, and pepper. Cover and refrigerate 1 to 2 hours or until well chilled.

Remove salmon mixture from refrigerator; add breadcrumbs and mix until combined. Shape into four 1-inch patties.

In a large frying pan over medium heat, melt butter. Add salmon patties and cook approximately 3 minutes per side or until just firm to touch and brown and crusty. Remove from heat.

To serve, place 1 slice of toast on each of 4 individual serving plates. Top each with salmon burger. Spread burgers generously with Tarragon Mayonnaise, a tomato slice, 2 radicchio leaves, and second toast slice. Serve and enjoy!

Makes 4 servings.

TARRAGON MAYONNAISE:
Also excellent served with poached fish and crab cakes.

1 cup mayonnaise
1/4 cup plain yogurt
4 green onions, chopped
1 tablespoon small capers, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
2 teaspoons Dijon-style mustard
2 teaspoon prepared horseradish
Salt and pepper to taste

In a medium bowl, combine mayonnaise, yogurt, onions, capers, lemon juice, tarragon, mustard, horseradish, salt, and pepper; mix until well blended. Cover and store in refrigerator until ready to use.