Pan-Seared Fresh Salmon Burgers with a Caper & Dill Aioli (Serves 4)

For the burgers:

• 1-1/2 lbs. fresh salmon, skin and bones removed (use needle nose pliers to remove bones)
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup chopped green onions
• 1/4 cup heavy cream
• 1-1/2 tsp. hot sauce (we use Tabasco)
• 1 tsp. dill
• 1 tsp. kosher salt
• 1 pinch ground black pepper
• 1 egg white
• 1 tbl. canola oil
• 2 tsp. butter

Dice salmon into small pieces and place in a large mixing bowl. Add the bell peppers, green onions and heavy cream and mix well. Add the dill, hot sauce, salt and pepper.

Beat the egg white with a wire whisk until soft peaks form, then gently fold into salmon mixture. Form into 4 patties.

Pan sear in canola oil, lower heat, add butter and saute until browned, 2 to 3 minutes. Turn and cook until nicely browned on reverse side, 2 to 3 minutes more. Serve with caper and dill aioli on your favorite roll.

For the Caper & Dill Aioli:

• 2 egg yolks
• salt & white pepper
• 1 tbl. fresh lemon juice, or more to taste
• 1 tsp. Dijon mustard
• 1-1/4 cups good quality olive oil
• 1 tbl. capers
• 1 tsp. chopped fresh dill

In a small bowl, beat the egg yolks with salt, pepper, lemon juice and mustard until thick, approximately 1 minute.

Add the olive oil, whisking constantly, in a slow, steady stream. Add chopped dill and capers and fold in carefully. Adjust seasonings to taste.