Classic Wild Salmon Burgers

1 pound of salmon
¼ cup finely minced shallot or green onion
2 tablespoons capers, drained, rinsed and coarsely chopped
2 teaspoons grated fresh ginger
1 tablespoon low-sodium soy sauce
 Salt
 freshly ground pepper to taste
1 tablespoon sesame oil
1 teaspoon Worcestershire sauce
2 tablespoons chopped cilantro
 Olive oil for the griddle or pan
 Lime wedges for garnish
 Whole grain hamburger buns
 condiments of your choice

Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour.

Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.

Cut 1 1/2 pounds skinless salmon fillet into large chunks. Put about 1/4 of it in a food processor with 1 tablespoon curry powder. Process into a paste. Add remaining salmon and 1 tablespoon chopped ginger; pulse till salmon is roughly chopped. Stir in 1/2 cup bread crumbs, salt and pepper. Shape into four burgers; refrigerate for up to a few hours. Grill until firm, 4 minutes, then flip and cook for another minute or 2. Combine 1/2 cup yogurt, the juice of a lime, chopped cilantro, salt and pepper in a bowl. Serve the burgers with the yogurt sauce, on greens or on buns.

Curried Wild Salmon Burgers with Yogurt Sauce

Cut 1 1/2 pounds. Put about 1/4 of it in a food processor with 1 tablespoon curry powder. Process into a paste. Add remaining salmon and 1 tablespoon chopped ginger; pulse till salmon is roughly chopped. Stir in 1/2 cup bread crumbs, salt and pepper. Shape into four burgers; refrigerate for up to a few hours. Grill until firm, 4 minutes, then flip and cook for another minute or 2. Combine 1/2 cup yogurt, the juice of a lime, chopped cilantro, salt and pepper in a bowl. Serve the burgers with the yogurt sauce, on greens or on buns.