Gone Fishing….

But, if you need a non-meat burger for the grill try this delicious salmon burger. Have a Great Fourth!

San Francisco Salmon Burger
Serves 4

16-ounce salmon fillet, one piece or four
Freshly ground pepper
6 tablespoons mayonnaise
2 teaspoons minced lemon zest (about 1 lemon)
1 stalk celery, minced
1 small shallot, minced fine
1 tablespoon capers, chopped coarse
1 tablespoon chopped flat-leaf parsley
Pinch cayenne
8 small or 4 large romaine lettuce leaves

Preheat a grill to medium heat.

If one large piece, cut the salmon into 4 equal-size pieces. Carefully remove the skin and any gray flesh from the salmon, using a sharp knife (a boning knife with a thin blade is best). The best way to do this is to turn the salmon skin-side up on a flat surface and carefully insert the knife between the skin and the flesh, and then pointing the knife towards the skin, guide it by pressing firmly along the skin with your other hand. Sometimes if you get to the middle, it makes it easier to flip directions and pull the skin in the opposite direction while moving the knife along the top. Remove any bones with kitchen pliers.

Season both sides of the salmon generously with salt and pepper. Set aside

Combine the mayonnaise and lemon zest in a small bowl. (To zest the lemon: use a zester or vegetable peeler to remove the top layer of a lemon rind. Mince fine with a sharp knife.)

Spread 2 tablespoons of the mayonnaise mixture in a thin layer over both sides of the salmon and put the salmon on the grill. Immediately reduce the heat to low and cover. The flames may flare up as the mayo drips into the fire. If this happens, slide the salmon away from the flames. Cook for 4 minutes per side, reducing the heat as necessary. Transfer to a plate.

Combine the remaining mayonnaise mixture with the celery, shallot, capers, parsley and cayenne.

Toast the bread in a toaster until lightly browned. Spread equal amounts of the mayonnaise mixture over both sides. Arrange a piece of fish four slices of the bread. Place the lettuce leaves over the salmon pieces and top with the remaining bread slices. Serve.

What to drink: Pinot Noir. Lots of it! It’s a holiday weekend and the living is good…