About the Dish

1 teaspoon Honey
1 Lemon
1 Cucumber
3 ounces Radish
1 Tomato
3 packets Mayonnaise
1 ounce Green Onion
1 sprig Dill
12 ounces Wild-Caught Chopped Salmon
1/4 cup Panko
3 sprigs Parsley
1 packet Tamari
2 Buns
1 each Lettuce
Per Serving
Calories 700
Total Fat 35 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1260 mg
Total Carbohydrates 65 g
Dietary Fiber 4 g
Sugar 20 g
Protein 43 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Saison

The first thought for fish is always wine, but that doesn't have to be the case. Beer goes wonderfully with fish. When we look at this salmon burger with tomatoes and cucumbers, our first thought goes to a saison. We suggest Birds Fly South's Rumblefish. Rumblefish is a hoppy saison that will add just a hint of bitterness which should go well with this dish.

Birds Fly South Rumblefish Greenville, South Carolina.

Sparkling Blend of Pinot Noir-Chardonnay — Burgundy, France

A sparkling wine is a great palate-cleanser for a fatty, oily fish like salmon. The acidity, coupled with the pronounced minerality, complements the herbed mayo well.

Jean-Claude Boisset ‘N. 21,’ Brut, Cremant de Bourgogne, France

METHOD

1
MISE EN PLACE • Juice lemon. • Dice cucumber. • Halve radish lengthwise; thinly slice crosswise. • Cut 2-4 slices from the center of the tomato. Dice remaining tomato. • Chop green onion, keeping white and green parts separate. • Pick and chop parsley. • Pick and chop dill. • Reserve 4 whole lettuce leaves for burgers. Cut or tear remaining leaves into bite-size pieces. • Split buns.
2
• In a large bowl, whisk together honey, half of lemon juice, 1 teaspoon olive oil and 1/4 teaspoon kosher salt. • Toss in cucumber, radish and diced tomato.
3
In a small bowl, combine 2 packets mayonnaise, onion greens and dill.
4
• Chop salmon vigorously into very small (pea size or smaller) pieces. • In a bowl, combine salmon, panko, remaining 1 packet mayonnaise, onion whites, parsley, remaining lemon juice, tamari, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Note: You can chop salmon in a food processor, but be careful not to over-process.
5
• Using wet hands, form the salmon mixture into 2 patties, about 5 inches in diameter. • Place burgers on a plate. Place by the stove.
6
Toast buns as desired.
7
• Place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, carefully add salmon patties. Cook without disturbing until browned and set on bottom, 3-4 minutes. • Gently flip. Cook on other side until browned and opaque throughout, 2-3 minutes. • Remove from heat.
8
• Toss cut lettuce with cucumber mixture. • Divide between 2 plates.
9
• Place a toasted bun on each dinner plate. • Divide dill mayonnaise between bottom buns. • Top each with a salmon burger, sliced tomato and lettuce leaves. Close burgers, and enjoy!

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