Total Time
2hrs 5mins
Prep 1 hr 50 mins
Cook 15 mins

OK I admit it... I love canned salmon. The redder the better, canned sockeye salmon is tops for me. This recipe cried out for a 14-15 ounce can of salmon & that's how I'll continue to make it. I appreciate a salmon patty sans bread for this time of year as well. I skipped the pita & served with some slowly simmered spicy black beans & a fast canned tomato salsa. High protein, great taste & low carb, low fat. Just what the doctor ordered. Included the original recipe (with it's 90 minute freeze of the salmon) for those who want to make as it was originally conceived. From the Chicago Tribune's 10 best of the Year: "one of the best cookbooks of the year, "Fish Without a Doubt," by Rick Moonen and Roy Finemore."

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees. Cut the semi-frozen salmon into 1/3-inch dice. Place salmon, green onions, bell pepper, jalapeno, sour cream, red pepper sauce, 1/2 teaspoons of the salt and black pepper to taste in medium bowl; fold together with a spatula. Add the egg white; fold in gently but thoroughly. (The mixture will be loose.).
  2. Heat the oil in a large oven-proof non-stick skillet over medium-high heat; form the fish into 4 burgers. Slide the burgers into the skillet, reshaping, if necessary with a spatula. Cook to set bottoms, 1 minute. Place skillet in oven; bake until tops are opaque and milky, about 5 minutes. Remove skillet from oven; let burgers rest in skillet 5 minutes.
  3. Meanwhile, split the pitas; brush the insides with olive oil. Grill or toast pitas until hot. Mash the avocado in a small bowl; stir in lime juice and remaining 1/8 teaspoons of the salt. Put each burger on a pita half; divide avocado to top the burgers. Top with remaining pita halves.