Self-Isolation Salmon Burgers

For the first day of self-isolation after being in sunny Rancho Mirage, I decided to go deep into the pantry. I have some canned salmon from a trip to Langara Lodge back in the fall of 2011. It was an awesome trip with memories of orcas, eagles and even a few wild line caught salmon. Some of my catch was frozen and the rest I had processed at St. Jean’s Cannery which shipped it to me later. When times are good even the best canned salmon might fall off the radar as a menu option.

I was a little nervous when I opened the first can but it smelled exactly like canned salmon. Nothing remotely off putting. The recipe below would have benefitted from an egg to help bind the burgers but there were none to be had today. I show some lemon juice in a photo but I forgot to use it.

Mix together:

• 1/2 onion chopped

• 1 garlic clove minced

• 2 cans of line caught wild salmon

• season with salt and pepper

• find and egg mix in - if you’re allowed to leave your home

Form into 4 patties and fry in olive oil.

I served these over greens with a lemon pepper dressing.

Good memories and a great lunch courtesy of couple of 8 year old cans of salmon. My happy experience inspired me to order some canned salmon and mussels from St. Jean’s. They do it right.